French Carrot Salad
French carrot salad is an easy vegan recipe that is simple, healthy, and economical. Grated carrots and fresh parsley are tossed with a lemon vinaigrette to create this light, refreshing salad.
Servings: 6
Calories: 86kcal
Ingredients
For the Salad
- 4 cups finely grated carrot from 6 large carrots
- ¾ cup flatleaf parsley chopped
For the Lemon Vinaigrette
- ½ cup lemon juice from 4 room-temperature lemons (reserve 2 tablespoons)
- 2 tablespoons olive oil
- ¼ teaspoon Dijon mustard
- ½ teaspoon granulated sugar reserve ¼ teaspoon for the end
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Wash and peel 6 large carrots, then cut off their tops and ends. Finely grate them with a box grater to get 4 cups (444g), then place the grated carrot in a mixing bowl.
- Cut four room-temperature lemons in half, then squeeze their juice until you have ½ cup (120 ml). Reserve two tablespoons (30 ml) of lemon juice to use later.
- Whisk together the olive oil, lemon juice, salt, pepper and sugar to make the lemon vinaigrette.
- Pour over the carrots and mix together with a spoon or toss with your hands. The carrot salad should be moist, but not overly juicy.
- Sprinkle on the fresh parsley and gently toss to combine. Taste and adjust seasonings. I added the reserved lemon juice and sugar at this step.
- Cover and refrigerate for 30 minutes or until ready to serve. Check the seasonings before serving.
Notes
- Use room temperature lemons, as they are easier to squeeze and yield more juice.
- Spice tip: Add the salt a little at a time. Taste before serving, and adjust any spices as needed.
- Don't be tempted to buy the pre-grated carrots, since freshly grated carrots make this taste much better.
Nutrition
Serving: 1serving | Calories: 86kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 262mg | Potassium: 337mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14889IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 1mg
