Posted by Amy Andrews


Categories Salad Dressings & Sauces, Salads, Veggies

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Grated Carrot Salad

Another slaw just right for summer BBQs. ¬†Recipe from my time with French Fridays with Dorie, an international group that cooked its way through Dorie Greenspan’s fantastic cookbook, Around My French Table.

 

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Grated Carrot Salad

Recipe adapted from "Café-Style Grated Carrot Salad" by Dorie Greenspan, Around My French Table

Ingredients

  • 1 lb carrots peeled

Dressing

  • 1/2 cup mild olive oil, walnut oil, or canola oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp Dijon mustard Edmond Fallot is the best!
  • 1 tbsp honey
  • a couple pinches salt and a few grinds of fresh black pepper

Optional additions

  • currants or raisins a couple tbsp
  • walnuts toasted, a couple tbsp
  • parsley leaves chopped (a little or a lot, your choice)

Instructions

  1. Grate the carrots, using the large holes of a box grater or the large grating blade of your food processor.

  2. Whisk together the dressing ingredients in a glass measuring cup or jar.  

  3. Toss the carrots with the currants or raisins, walnuts, and parsley.  Just before serving, drizzle with the dressing and toss well.  

 





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