Carrot Râpée

Name: Carrot Râpée
Yield: 270 g
Ingredients: ground black pepper 3 g; lemon 20 g; whole grain mustard 10 g; olive oil 25 spoon; balsamic vinegar 10 g; salt 2 dash (1/3 tsp); fresh carrot 200 piece (1/2 each)

Difficulty EASY 334 kcal

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Ingredients

Main ingredients

ground black pepper 3 g
lemon 20 g
whole grain mustard 10 g
olive oil 2.5 spoon
balsamic vinegar 10 g
salt 2 dash (1/3 tsp)
fresh carrot 2 piece (1/2 each)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.76 g 29%

Protein 3.24 g 4%

Fat 26.22 g 67%

Serving size 270g

Cooking steps

1

Julienne the carrots finely.
2

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

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

Add sugar and herbs to taste, then mix again.
5

Transfer to a dish to serve.

Carrot Râpée

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