This sweet, tangy, crunchy salad is our take on the French classic, carottes râpées.
While traveling through France as a vegetarian (at the time), I noticed carrot salads everywhere! I saw them in train stations, restaurants, small cafes, grocery stores, they all had carrot salad - and I freaking loved it! So simple, yet so delicious. Here's our take on carottes râpées.
Why You'll Love This Recipe
All it takes is shredding the carrots and making a super quick dressing. The dressing is tangy and compliments the sweet earthy carrots. It's so simple and so delicious!
Ingredients
- carrots
- lemon
- dijon mustard
- olive oil
- salt
optional add-ons
- fresh parsley
- olives
- capers
- raisins
- shallots/onions
Making the Dressing
Combine the Dijon mustard, olive oil, lemon juice, and use a whisk to emulsify. Add salt to taste.
Preparing the Carrots
I've seen this recipe shredded, noodled, and cut into ribbons. Use whichever method or shape you prefer. We happen to have a julienne peeler, so that's what we used this time.
Pairing Suggestions
Enjoy this carrot salad as a side to a tofu salad sandwich or Peruvian triple sandwich. Also perfect for BBQs and meal preps.
Ingredients
- 4 carrots medium
- 1 lemon juiced
- 2 Tbsp Dijon mustard
- 1 Tbsp olive oil
- ¼ tsp salt or to taste
- fresh parsley optional
Instructions
- Shred the carrots.
- Combine the Dijon mustard, olive oil, lemon juice, and use a whisk to emulsify. Add salt to taste.
- Pour dressing over carrots and mix.
- Refrigerate for 30 minutes, or until the salad is cold and the flavors have developed.
Nutrition
If you enjoyed this recipe, please let us know. Leave a comment, rate it, and don't forget to tag us @somevegancouple on Instagram! We'd love to see how your version of this recipe turns out!
