French grated carrot salad (salade de carottes rapées)

A fast, fresh and flavourful raw vegetable dish!

Sometimes simple is best and that’s certainly the case with this delightful salad. I’ve modelled it on a dish that is truly ubiquitous in France, where you’ll find it at many cafés, restaurants, markets and even grocery stores. The classic French version includes the simplest of lemon vinaigrettes but I’ve opted to punch it up just a bit with Dijon and a pinch of piment d’espelette or cayenne. I think you’ll find this salad the perfect addition to many different menus. You can prep it ahead of time and it’s perfectly packable too for a fresh, healthy lunch option.

a fast fresh and flavourful carrot salad

Ingredients

  • 1 pound (454 g) carrots (3 – 4 large)
  • 1/4 cup (60 mL) chopped fresh parsley
  • 1/4 cup (60 mL) thinly sliced green onions
  • 1 tablespoon (15 mL) freshly squeezed lemon juice, or to taste
  • 1 teaspoon (5 mL) Dijon mustard
  • 1 teaspoon (5 mL) honey, or to taste
  • 1/2 teaspoon (2.5 mL) kosher salt
  • 1/4 teaspoon (1.25 mL) freshly ground black pepper
  • Pinch piment d’espelette or cayenne pepper
  • 3 tablespoons (45 mL) extra virgin olive oil

Method

  • Scrub and peel the carrots then grate using the large side of a box grater or a food processor. Place in a serving bowl along with parsley and green onions. If making ahead, cover and refrigerate.
  • Put lemon juice, Dijon, honey, salt, pepper and piment d’espelette or cayenne in a small jar with a tight lid. Cover and shake to blend well. Add olive oil and shake again. Taste and adjust honey or lemon to suit your preference, remembering that the carrots are naturally quite sweet. Refrigerate until ready to assemble salad.
  • When ready to serve, drizzle vinaigrette over vegetables and toss to distribute evenly. Serve immediately.

Serves 4.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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