Carrot Râpée

Name: Carrot Râpée
Yield: 290 g
Ingredients: Whole Grain Mustard 10 g; Fresh Carrot 200 g; Liquid Allulose 20 spoon; Squeezed Lemon Juice 40 ml; Olive Oil 10 spoon; Whole Grain Mustard 10 g

190 kcal

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Ingredients

Main ingredients

Whole Grain Mustard 10 g
Fresh Carrot 200 g

Seasonings/Sauce

Liquid Allulose 20 spoon
Squeezed Lemon Juice 40 ml
Olive Oil 10 spoon
Whole Grain Mustard 10 g

Nutrition summary

Carbohydrates 37.26 g 56%

Protein 3.58 g 5%

Fat 11.66 g 39%

Serving size 290g

Cooking steps

1

Julienne the carrots finely.
2

Sprinkle salt over the julienned carrots and let them sit for 10 minutes.
3

Rinse the salted carrots under water and squeeze out excess moisture.
4

Make the dressing with olive oil, lemon juice, sugar, and pepper.
5

Mix carrots with the dressing, chopped nuts, and parsley.
6

Transfer to a serving dish and finish.

Carrot Râpée

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