Carrot Râpée (June 24)

Name: Carrot Râpée (June 24)
Yield: 662 g
Ingredients: allulose syrup 17 ml; whole grain mustard 35 g; apple cider vinegar 20 ml; squeezed lemon juice 15 ml; olive oil 15 g; fresh carrot 560 g

368 kcal

#diet #low sugar #vegan #low calorie

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Ingredients

Main ingredients

allulose syrup 17 ml
whole grain mustard 35 g
apple cider vinegar 20 ml
squeezed lemon juice 15 ml
olive oil 15 g
fresh carrot 560 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 65.67 g 55%

Protein 8.29 g 7%

Fat 19.86 g 38%

Serving size 662g

Cooking steps

1

Wash the carrots thoroughly and julienne them.
2

In a bowl, mix olive oil, lemon juice, salt, and pepper.
3

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

Let it marinate for about 10 minutes, then serve on a plate.

Carrot Râpée (June 24)

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