Dining and Cooking
Chefs’ Collections

French Grated Carrot Salad

Carrots are great to have around for healthy snacks, especially for children, and many of us buy them to make carrot juice. But how often do you plan dinner, or part of dinner, around this ingredient?

Ingredients

For the french grated carrot salad

  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon sherry vinegar or white wine vinegar
  • Salt
  • freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • 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 pound carrots, peeled and grated
  • ¼ cup finely chopped flat-leaf parsley

For the add to the carrots

  • ¼ cup grated or finely chopped red onion (optional)
  • 3 tablespoons capers, rinsed and coarsely chopped

For the dressing

  • Use 2 tablespoons lemon juice and omit the vinegar
  • Add 1 teaspoon curry powder
  • ½ teaspoon ground lightly toasted cumin seeds
  • Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      738 calories; 71 grams fat; 5 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 20 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 3 grams protein; 0 milligrams cholesterol; 531 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

For the french grated carrot salad

  1. Whisk together the lemon juice, vinegar, salt and pepper, mustard, and oil (or oil and yogurt and buttermilk). Toss with the carrots and parsley in a large bowl. Taste and adjust salt. Refrigerate if not eating right away (I recommend making this 30 minutes to an hour ahead, then tossing again).
  2. Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.

50 minutes

Dining and Cooking