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Grated Carrot Salad (Salade de Carottes Râpées)

Grated Carrot Salad (Salade de Carottes Râpées)

The most lovely fresh carrots have just begun appearing in our CSA produce box and at the farmers market. It’s the perfect time to make this classic French grated carrot salad. It’s so simple, fresh and tasty. You can order this in pretty much any cafe or restaurant in France and it’s almost always good (and cheap!)

Carrots

While you can certainly use a food processor with a grating attachment to grate the carrots, I think they turn out a little better if you grate them by hand. It may just be the blade on my Cuisinart but I find that the grating attachment tends to tear the veggies up a little in the process of grating them. So I did these by hand though my right arm started aching about 2/3 of the way through and my husband obligingly offered to finish up the grating for me (he’s very nice like that.)

Salade de carottes râpées by Eve Fox, Garden of Eating blog

Although I stuck with the traditional French preparation in the recipe below, you are welcome to shake things up a bit by adding dried currants and/or thinly sliced red onion or some grated beets to the salad or throwing a little Dijon mustard into the dressing, etc.

Bon appetit!

Salade de carottes râpées by Eve Fox, Garden of Eating blog

Salade de Carottes Râpées (Grated Carrot Salad)

Serves 6

Ingredients
* 7 large, sweet carrots, peeled
* 1/2 bunch of large, flat-leaf parsley (Italian works better than curly), rinsed and dried
* Juice of 2 lemons
* 2-3 Tbsps olive oil
* 2 tsps sugar or honey
* Sea salt to taste
* Freshly ground black pepper to taste

Directions
1. Grate the carrots as finely as possible and place in a medium-sized bowl (you want it to be big enough to make it easy to toss everything together with the dressing.) Coarsely chop the parsley and toss it in with the carrots.
2. Make the dressing by whisking together the lemon juice, olive oil, sugar and salt and pepper until the sugar and salt have dissolved. Drizzle it over the carrot/parsley mixture and toss to coat. Taste and adjust the seasonings as needed (you may want to add more lemon juice, salt or pepper).

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

32 comments

+ add your own
6:05AM PDT on Sep 24, 2012

yum

12:58PM PDT on Aug 12, 2011

After reading this, my mouth started to water and I went into the kitchen and made the salad.I ate most of it before the family arived. I will fix it more often from now on.I also sprinkeled sunflower seeds over it for garnish.

2:39PM PDT on Aug 8, 2011

Thank you for this article.

5:41AM PDT on Jul 25, 2011

ty

8:39PM PDT on Jul 24, 2011

Bookmarked & will make very soon!

4:41PM PDT on Jul 21, 2011

Noted with interest.

11:09AM PDT on Jul 17, 2011

Never have thought of trying such a thing, now after reading this I'm thinking of making grated eggplant salads, grated cucumber, potatoe...

1:08PM PDT on Jul 15, 2011

sounds good, will definitely give it a try!

3:11AM PDT on Jul 13, 2011

thanks for the info and sharing the befits of carrot

8:56AM PDT on Jul 12, 2011

humm....sound good ,you can also had nuts...delicious!

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