Equipment
Ingredients
Vegetables
- 450 g carrots, peeled and ends trimmed
- 15 g fresh parsley, leaves picked and chopped
- 1 garlic, minced or grated
Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 5 ml maple syrup
- 3 g sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 156 kcal
- Protein
- 1 g
- Carbohydrates
- 13 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 414 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 404 mg
- Calcium
- 51 mg
- Iron
- 0.8 mg
- Magnesium
- 17 mg
- Phosphorus
- 44 mg
- Zinc
- 0.3 mg
- Vitamin A
- 955 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 84 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.07 mg
- Niacin
- 1.2 mg
- Folate
- 29 mcg
- Water
- 110 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grate the peeled carrots using the medium holes of a box grater or a food processor shredding disc. Aim for strands that are distinct, not mushy.
Finely chop the fresh parsley leaves and mince the garlic clove.
In a large mixing bowl, combine the lemon juice, Dijon mustard, minced garlic, maple syrup (if using), salt, and pepper. Whisk vigorously while slowly streaming in the olive oil until the dressing emulsifies and thickens slightly.
Add the grated carrots and chopped parsley to the bowl with the vinaigrette. Toss well until every strand of carrot is evenly coated.
Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the carrots to soften slightly and absorb the flavors.
Chef's Notes
- The texture of the grate is crucial; too fine and it becomes a wet slaw, too thick and it's hard to chew. The medium hole on a box grater is the gold standard.
- For an authentic French touch, toast 30g of cumin seeds or walnuts and sprinkle them over the top just before serving.
- This salad pairs exceptionally well with fatty dishes like quiche, roast chicken, or pâté because the acidity cuts through the richness.
- If preparing more than 2 days in advance, keep the parsley separate and stir it in fresh before serving to maintain its bright green color.
Storage
Refrigerator: 3 days — Flavors meld and improve after 24 hours.
Troubleshooting
Salad is too dry
Cause: Carrots were old or low in moisture
Fix: Add another tablespoon (15ml) of olive oil and a teaspoon (5ml) of water
Prevention: Use firm, fresh carrots with tops attached if possible
Flavor is bland
Cause: Insufficient salt or acid to cut through the carrot sweetness
Fix: Add a pinch more salt and a squeeze of fresh lemon juice
Prevention: Taste the dressing before adding carrots; it should taste too strong on its own
Cultural Context
Known as 'Carottes Râpées' in France, this dish is a ubiquitous classic found in school canteens, charcuteries, and bistro menus across the country. It exemplifies the French philosophy of elevating humble, fresh ingredients through proper technique and seasoning.
