Carrot Râpée 0428

Name: Carrot Râpée 0428
Yield: 810 g
Ingredients: Allulose Smart 15 g; Squeezed Lemon Juice 10 ml; Organic Apple Cider Vinegar 30 ml; Whole Grain Mustard 40 g; Fontana Extra Virgin Olive Oil 15 g; Fresh Carrot 700 g

410 kcal

#Carrot Râpée #French Salad #Carrot Dish #Vegetable Side #Diet #Vegan #Salad #Home Party Food #Easy Recipe #Low Calorie

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Ingredients

Main ingredients

Allulose Smart 15 g
Squeezed Lemon Juice 10 ml
Organic Apple Cider Vinegar 30 ml
Whole Grain Mustard 40 g
Fontana Extra Virgin Olive Oil 15 g
Fresh Carrot 700 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 88.81 g 67%

Protein 8.38 g 6%

Fat 15.91 g 27%

Serving size 810g

Cooking steps

1

Julienne the carrots thinly.
2

Mix olive oil, lemon juice, salt, and pepper to make the dressing.
3

Add the dressing to the julienned carrots and mix well.
4

Let it marinate in the refrigerator for at least 10 minutes.
5

Top with nuts or herbs to finish.

Carrot Râpée 0428

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