Jeju Carrot Râpée

Name: Jeju Carrot Râpée
Yield: 790 g
Ingredients: Allulose syrup 30 ml; Olive oil 15 g; Salt 5 회분(1/3작은술); Whole grain mustard 10 g; Jeju lemon 30 g; Fresh carrot 700 g

Jeju Edition

Difficulty EASY 383 kcal

#Jeju carrot #râpée #carrot salad #French salad #healthy food #diet #vegan #Jeju cuisine #olive oil #lemon

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Ingredients

Main ingredients

Allulose syrup 30 ml
Olive oil 15 g
Salt 5 회분(1/3작은술)
Whole grain mustard 10 g
Jeju lemon 30 g
Fresh carrot 700 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 90.39 g 66%

Protein 8.17 g 6%

Fat 16.95 g 28%

Serving size 790g

Cooking steps

1

Wash the carrots thoroughly and julienne them.
2

Mix lemon juice, olive oil, salt, and pepper in a bowl.
3

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

Top with chopped nuts and parsley to finish.

Jeju Carrot Râpée

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