French · Lunch
Shredded Carrot Salad
Shredded carrot salad in the French carottes râpées style, dressed with lemon juice, olive oil, Dijon mustard and garlic. Raw carrot ribbons soften slightly in the tangy vinaigrette while retaining crunch, finished with toasted sunflower seeds for texture and fresh parsley. Served chilled as a bistro starter or light side.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
186Calories
2.4gProtein
12.8gFat
18.2gCarbs
8.9gSugar
5.5gFiber
156mgSodium
0mgChol
1.8gSat Fat
440mgPotassium
52mgCalcium
1.1mgIron
0mcgVitamin B12
4.9mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
herb-salt
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and shred carrot into fine ribbons using a box grater or julienne peeler, then transfer to a mixing bowl.
2
Whisk lemon juice, olive oil, Dijon mustard and minced garlic together until smooth. Pour dressing over carrot, toss until coated, then chill 10 minutes.
3
Plate
Mound salad on a small plate, scatter toasted sunflower seeds and chopped parsley over the top, season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g carrot
- 30ml30ml lemon juice
- 28ml28ml olive oil
- 1 tsp1 tsp mustard-dijon
- 1 clove1 clove garlic
- 2 tbsp2 tbsp parsley
- 10g10g sunflower seeds
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
