By David Tanis
- Total Time
- About 20 minutes
- Rating
- 5(279)
- Notes
- Read community notes
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It’s not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.
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Ingredients
Yield:4 servings
- ¾pound medium carrots
- 1small shallot, finely diced
- 2tablespoons lemon juice
- ½teaspoon finely grated garlic
- 3tablespoons extra virgin olive oil
- Salt and pepper
- 2tablespoons thinly sliced chives
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
135 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 267 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Peel carrots and cut into fine julienne. Place in a medium bowl.
Step
2
Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
Step
3
Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.
Ratings
5
out of 5
279
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Cooking Notes
Figaro
This is a lovely side-salad for any mid-eastern dinner (Okay, doesn't even have to be mid-eastern.) I like to add a little cumin and cayenne to this.
If you want to cheat a bit, many markets sell grated carrots that are very tasty. They aren't in a fine julienne, but they really work.
Annie
I sometimes like to add some dried cranberries to this salad. Adds just a touch of tartness. Good to let the cranberries plump up a bit in water before adding them. Discard the soaking water. Makes for a good lunch as well as a side for any meat meal.
Wanda
Wonderful. I added the zest of the lemon and it really woke up the salad.
Kerry
A lovely new salad addition to my rotation. My food processor has a julienne disk - very helpful! I found the dressing to have a bit more of a bite than needed, so will adjust next time with slightly less garlic and let the shallot make friends with lemon juice for an hour or so before finishing the dressing.
davidm
I added the cranberries and the lemon zest that the others here suggested. This salad was amazing. My kids loved it!
Vanessa
I have made this several times. I purchase organic carrots with the green tops still attached. The end result are much sweeter carrots that bring the dish up a level.
Kim
I like to spiralize carrots with this dressing, and others like it. People always get a kick out of the presentation and it is fun to eat noodle-y carrots!
Ellen
I found that this salad was actually significantly more flavorful/delicious after 1-2 days marinating. The leftovers showed this! When I make this again I will definitely make at least 1 day ahead.
Constanza Patán-Tobío
I added toasted pistachios. Great salad.
Jane
Made this today as a side with baked halibut; added a finely chopped radish for a touch of heat and a drizzle of honey for a bit of sweetness. Very nice change from slaw.
Charlotte
Soooo delicious! I prepared the vinaigrette, with lemon zest, a few hours ahead to blend the flavors. It was a visual sensation at my Easter dinner, and the guests loved it.
Rc
Am very curious about how to "cut" the carrots into a "fine julienne"by hand- what is the technique? not all of us went to cooking school.
Kim
I like to spiralize carrots with this dressing, and others like it. People always get a kick out of the presentation and it is fun to eat noodle-y carrots!
S. Parker
Grated carrots with store bought tahini dressing and tender herb like parsley, chervil or chives is fab.
davidm
I added the cranberries and the lemon zest that the others here suggested. This salad was amazing. My kids loved it!
DianeT
Don’t be afraid to experiment with amount of lemon and coriander. I used the juice a one small lemon for about a scant cup of grated carrots. With a nice grassy green olive oil, coriander, s & p, the overall flavor was greater than the sum of its parts. Amazingly, the lemon flavor was not too forward. Used parsley (what I had) in place of chives.
Momo
Delicious! Made a 1/2 recipe, as written.
eClaireBear
I used a mandolin instead of julienning in my carrots and took the advice from another note to add some cumin and cayenne, came out delicious.
DEH
I like to use the box grater. The rougher surface seem juicer and takes up the dressing more.
rain ness
Has anyone tried the cumin, cinnamon, hot pepper version? What proportions did you like?
Wanda
Wonderful. I added the zest of the lemon and it really woke up the salad.
Vanessa
I have made this several times. I purchase organic carrots with the green tops still attached. The end result are much sweeter carrots that bring the dish up a level.
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