Basil Carrot Râpée 914

Name: Basil Carrot Râpée 914
Yield: 850.3 g
Ingredients: Mantova Black Balsamic Glaze 11 g; Pinetree Whole Grain Mustard 46 g; Organic Extra Virgin Cold-Pressed Olive Oil 38 g; Apple Cider Vinegar 15.3 ml; Minced Garlic 15.5 g; Allulose Syrup 60 ml; Basil Pesto 46 g; Squeezed Lemon Juice 20 ml; Fresh Carrot 598.5 g

930 kcal

#Basil Carrot Râpée #Carrot Dish #French Cuisine #Salad #Easy Side Dish #Healthy Food #Diet Recipe #Lemon Dressing #Vegetarian #Vegan

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Ingredients

Main ingredients

Mantova Black Balsamic Glaze 11 g
Pinetree Whole Grain Mustard 46 g
Organic Extra Virgin Cold-Pressed Olive Oil 38 g
Apple Cider Vinegar 15.3 ml
Minced Garlic 15.5 g
Allulose Syrup 60 ml
Basil Pesto 46 g
Squeezed Lemon Juice 20 ml
Fresh Carrot 598.5 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 124.5 g 42%

Protein 13.61 g 5%

Fat 70.23 g 53%

Serving size 850.3g

Cooking steps

1

Julienne the carrots thinly.
2

Sprinkle a little salt and let sit for 10 minutes, then squeeze out the moisture.
3

In a bowl, mix olive oil, lemon juice, sugar, pepper, and basil.
4

Add the carrots and raisins, and toss well with the dressing.
5

Let it rest in the refrigerator for about 10 minutes, then serve on a plate.

Basil Carrot Râpée 914

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