Carrot Râpée (French Carrot Salad)

Name: Carrot Râpée (French Carrot Salad)
Total time: 20 min
Yield: 553 g
Ingredients: Monkshu Allulose 5 g; Whole Grain Mustard 8 g; Apple Cider Vinegar 30 테이블스푼; Squeezed Lemon Juice 15 ml; Extra Virgin Olive Oil 45 ml; Fresh Carrots 450 g

Cook 20 min Difficulty EASY 526 kcal

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Ingredients

Main ingredients

Monkshu Allulose 5 g
Whole Grain Mustard 8 g
Apple Cider Vinegar 2 테이블스푼
Squeezed Lemon Juice 15 ml
Extra Virgin Olive Oil 45 ml
Fresh Carrots 450 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 45.99 g 31%

Protein 5.22 g 4%

Fat 42.93 g 65%

Serving size 553g

Cooking steps

1

Julienne the carrots finely.
2

Lightly salt the carrots and let them sit for 10 minutes.
3

Squeeze out excess moisture from the carrots.
4

Mix olive oil, lemon juice, sugar, mustard, and pepper to make the dressing.
5

Add the carrots to the dressing and toss well.
6

Finish by sprinkling parsley or herbs on top.

Carrot Râpée (French Carrot Salad)

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