Carrot Râpée

Name: Carrot Râpée
Yield: 141.5 g
Ingredients: apple cider vinegar 7.5 ml; olive oil 6 g; whole grain mustard 10 g; liquid allulose 5 ml; fresh carrot 113 g

105 kcal

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Ingredients

Main ingredients

apple cider vinegar 7.5 ml
olive oil 6 g
whole grain mustard 10 g
liquid allulose 5 ml
fresh carrot 113 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 15.74 g 48%

Protein 1.85 g 6%

Fat 6.85 g 47%

Serving size 141.5g

Cooking steps

1

Julienne the carrots.
2

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

Squeeze out excess moisture from the carrots, then mix with olive oil, lemon juice, sugar, and black pepper.
4

Top with chopped parsley or nuts as desired.

Carrot Râpée

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