Carrot Râpée

Name: Carrot Râpée
Yield: 143.1 g
Ingredients: White Pepper 0.1 g; Parchioni Extra Virgin Olive Oil 9.7 ml; Organic Apple Vinegar 2.6 ml; Salt 1 g; Whole Grain Mustard 8.2 g; Squeezed Lemon Juice 3.2 ml; Honey 7.6 g; Raw Carrot 110.7 g

150 kcal

#Carrot Râpée #French Cuisine #Salad #Vegetable Side Dish #Healthy Food #Pickle #Homemade Salad #Diet #Vegetable Dish #Vegan

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Ingredients

Main ingredients

White Pepper 0.1 g
Parchioni Extra Virgin Olive Oil 9.7 ml
Organic Apple Vinegar 2.6 ml
Salt 1 g
Whole Grain Mustard 8.2 g
Squeezed Lemon Juice 3.2 ml
Honey 7.6 g
Raw Carrot 110.7 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 17.19 g 41%

Protein 1.76 g 4%

Fat 10 g 54%

Serving size 143.1g

Cooking steps

1

Finely julienne the carrots.
2

Lightly salt the carrots and squeeze out excess moisture.
3

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

Add the dressing to the carrots and mix evenly.
5

Finish by topping with nuts or fresh herbs.

Carrot Râpée

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