Carrot Râpée

Name: Carrot Râpée
Yield: 1270.5 g
Ingredients: Ground Black Pepper 0.5 g; Whole Grain Mustard 65 g; Allulose Syrup 70 ml; Salt 15 g; Squeezed Lemon Juice 85 ml; Raw Carrot 900 g; Extra Virgin Avocado Oil 260ml 135 ml

1,522 kcal

#Carrot Râpée #French Cuisine #Salad #Vegetable Dish #Quick Recipe #Healthy Food #Diet #Brunch #Low Calorie #Vegan

Image coming soon

Ingredients

Main ingredients

Ground Black Pepper 0.5 g
Whole Grain Mustard 65 g
Allulose Syrup 70 ml
Salt 15 g
Squeezed Lemon Juice 85 ml
Raw Carrot 900 g
Extra Virgin Avocado Oil 260ml 135 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 147.22 g 32%

Protein 14.09 g 3%

Fat 131.31 g 65%

Serving size 1270.5g

Cooking steps

1

Cut the carrot into fine julienne strips.
2

Lightly salt the carrots to draw out moisture.
3

Mix lemon juice, olive oil, sugar, and pepper to make the dressing.
4

Pour the dressing over the carrots and mix thoroughly.
5

Let it rest in the refrigerator for at least 10 minutes.

Carrot Râpée

AI 영양사 앤디