French Grated Carrot Salad With Lemon Dijon Vinaigrette Recipes

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INCREDIBLE, SIMPLE FRENCH CARROT SALAD



Incredible, Simple French Carrot Salad image

Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????

Provided by Nagi

Time 10m

Number Of Ingredients 9

4 carrots (, medium, peeled)
2 green onion stems (, finely sliced on the diagonal)
1/4 cup parsley (, finely chopped (optional))
1 1/2 tsp dijon mustard
1 tbsp honey
2 tbsp lemon juice (, fresh)
4 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

Steps:

  • Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
  • Place in a bowl with green onion and parsley.
  • Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

FRENCH GRATED CARROT SALAD



French Grated Carrot Salad image

Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you'll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white-wine vinegar
1 teaspoon Dijon mustard
Salt and black pepper
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams

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