Carrot Râpée

Name: Carrot Râpée
Total time: 15 min
Yield: 572.5 g
Ingredients: olive oil 25 g; salt 10 g; balsamic vinegar 20 g; organic lemon juice 30 servings; liquid allulose 50 spoon; whole grain mustard 37.5 servings; fresh cabbage 100 g; fresh carrot 300 g

Cook 15 min Difficulty EASY 501 kcal

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Ingredients

Main ingredients

olive oil 25 g
salt 10 g
balsamic vinegar 20 g
organic lemon juice 2 servings
liquid allulose 2.5 spoon
whole grain mustard 2.5 servings
fresh cabbage 100 g
fresh carrot 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 91.91 g 54%

Protein 8.69 g 5%

Fat 30.47 g 41%

Serving size 572.5g

Cooking steps

1

Wash the carrots thoroughly and julienne them.
2

Sprinkle a little salt over the julienned carrots and let sit for a while.
3

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

Add the dressing to the carrots and toss evenly.
5

Optionally, add parsley or nuts to finish.

Carrot Râpée

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