French · Lunch
Shredded Carrot Salad (Low-Calorie)
Raw shredded carrot salad dressed in a light Dijon and lemon vinaigrette with shallot and parsley, then scattered with toasted walnuts. This classic French bistro side skips added sugar and uses minimal oil to stay crisp, tangy, and well under 200 calories.
$2
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
152Calories
2.5gProtein
9.3gFat
16.4gCarbs
8gSugar
5gFiber
220mgSodium
0mgChol
1.2gSat Fat
460mgPotassium
60mgCalcium
1.1mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
gluten-free
egg-free
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Peel and shred the carrot finely using a box grater or julienne peeler onto a cutting board.
2
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, shaking often, until fragrant and one shade darker.
3
Whisk the Dijon mustard, lemon juice, olive oil, salt, and black pepper in a small bowl until smooth and slightly thickened.
4
Toss the shredded carrot, shallot, and parsley with the dressing until evenly coated, then chill for 10 minutes.
5
Plate
Transfer to a plate, scatter toasted walnuts over the top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g carrot
- 2 tsp2 tsp Dijon mustard
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 22 shallot
- 2 tbsp2 tbsp parsley
- 10g10g walnut
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
