Carrot Râpée

Name: Carrot Râpée
Total time: 10 min
Yield: 86 g
Ingredients: Salt 2 g; Liquid Allulose 8 ml; Squeezed Lemon Juice 7 ml; Olive Oil 7 g; Raw Carrot 62 g

Cook 10 min Difficulty EASY 84 kcal

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Ingredients

Main ingredients

Salt 2 g
Liquid Allulose 8 ml
Squeezed Lemon Juice 7 ml
Olive Oil 7 g
Raw Carrot 62 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 11.72 g 41%

Protein 0.66 g 2%

Fat 7.08 g 56%

Serving size 86g

Cooking steps

1

Slice the carrots into thin strips.
2

Sprinkle salt over the shredded carrots and let sit for 10 minutes.
3

Gently squeeze out the moisture from the carrots.
4

Make the dressing by mixing olive oil, lemon juice, Dijon mustard, allulose syrup, and pepper.
5

Pour the dressing over the carrots and toss thoroughly.
6

Finish with parsley or fresh herbs.

Carrot Râpée

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