Description
French cuisine has long celebrated the art of simple, fresh salads, and this raw carrot salad exemplifies that philosophy perfectly. Known as “carottes râpées” in France, this classic preparation has graced European tables for generations, proving that the most elegant dishes often require the fewest ingredients.
Ingredients
Base Ingredients:
- 2 pounds fresh large carrots, peeled
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
Seasonings:
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan option)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin (optional)
Fresh Additions:
- 1/3 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint leaves, chopped (optional)
- 1/4 cup toasted sunflower seeds or pumpkin seeds
Substitution Suggestions:
For those avoiding honey, maple syrup or agave nectar work beautifully. If you don’t have apple cider vinegar, white wine vinegar makes an excellent substitute. Sunflower seeds can be replaced with chopped toasted almonds, pine nuts, or even dried cranberries for a touch of sweetness. Those following a nut-free diet can simply omit the seeds or use toasted coconut flakes for crunch.
Instructions
Start by washing and peeling your carrots thoroughly. Using either a box grater, food processor with a grating disc, or a sharp knife, create thin julienned strips or fine shreds. The key is consistency – you want pieces that are roughly the same size so they absorb the dressing evenly. If using a box grater, use the large holes for a more rustic texture or the smaller holes for a finer, more delicate salad. Place the grated carrots in a large mixing bowl.
Pro Tip: Choose large, firm carrots for the best texture. Baby carrots work in a pinch but won’t provide the same satisfying crunch.
In a small bowl, whisk together the lemon juice, olive oil, and apple cider vinegar. Add the Dijon mustard and honey, whisking vigorously until the mixture emulsifies and looks smooth and creamy. Season with salt, pepper, and cumin if using. Taste and adjust – you want a balance where the tanginess brightens the carrots without overpowering their natural sweetness.
Pour the dressing over the grated carrots and toss thoroughly with clean hands or two large spoons. Make sure every strand of carrot is coated with the dressing. This is where the magic happens – you’ll notice the carrots beginning to soften slightly as the acid in the dressing starts to work.
Fold in the chopped parsley and mint, if using. These fresh herbs add a bright, aromatic quality that elevates the entire dish. Add the toasted seeds last, just before serving, to maintain their crunch.
Let the salad rest for at least 15 minutes at room temperature, or up to several hours in the refrigerator. This resting time allows the flavors to meld and the carrots to absorb the dressing fully. Give it a final toss before serving and adjust seasoning if needed.
Nutrition
- Calories: 110-120
- Sugar: 8g (naturally occurring)
- Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g