Carottes Râpées Recipe
French · Side dish · 15 min total
A classic French bistro salad of grated carrots in a tangy vinaigrette, simple yet refreshing.
15
min prep
min prep
4
servings
servings
140
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) carrots, peeled
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Grate the carrots using the large holes of a box grater or a food processor with a grating disc. Place in a large bowl.
- In a small bowl, whisk together lemon juice, vinegar, mustard, salt, and pepper.
- Slowly drizzle in the olive oil while whisking to emulsify the vinaigrette.
- Pour the vinaigrette over the grated carrots and toss well to coat.
- Stir in the parsley and chives (if using). Taste and adjust seasoning.
- Serve immediately or refrigerate for up to 2 hours before serving.
Tips
- For best flavor, let the salad sit for 15 minutes before serving.
- Add a handful of raisins or chopped walnuts for extra texture.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
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