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Carrot salad as in the dining room

Cafeteria-Style Carrot Salad

Dead simple, as tasty and healthy as it gets! This cafeteria-style carrot salad - carottes rapees - often shows up on French restaurant menus. It's a lighter, very tasty alternative to the familiar Korean-style carrots. The dish is perfect for everyday meals and holidays alike!

Vera

Recipe author

Composition / ingredients

Servings:

Carrots (peeled carrots)

450

Parsley

1.5

Olive oil

Lemon juice

Honey

0.25

Mustard (mild)

0.5

Salt

0.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 43 % 6 g

Carbohydrates 50 % 7 g

91 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make cafeteria-style carrot salad? Prepare all the ingredients. Choose bright, juicy, sweet carrots, since the flavor of the dish depends on them. Wash and peel them well. The net weight of carrots is 450 g (I used one large and two small carrots).
Step 2:

Make the dressing. Squeeze the juice from half a lemon any way you like and remove all the seeds.
Step 3:

Pour two tablespoons of olive oil into a small bowl - you can use any refined vegetable oil instead. Add the liquid honey, lemon juice, and mustard. I used plain ready-made mild mustard; you can use Dijon instead. Add salt and pepper if you like. Mix well. The dressing is ready.
Step 4:

Shred the peeled carrots on a julienne grater for Korean-style carrots. You can also use a regular medium or coarse grater - the main thing is to grate the carrots as thinly as possible.
Step 5:

Wash the parsley, or any herbs you like, dry it with paper towels, and chop it with a knife.
Step 6:

Transfer the grated carrots to a suitable bowl and add the chopped parsley. Pour the dressing over the top and mix the salad well with a fork or just your hands.
Step 7:

Serve the salad right away - it doesn't need to sit. Enjoy!

The salad is light, refreshing, tender, garlic- and mayonnaise-free, and pleasant to eat. It's good for any occasion, as a dish on its own or a side. I made it for the first time and my family and I really liked it. I served it as a side with baked meat. Even people who don't like carrots will surely appreciate this salad.
Make salads only from fully chilled ingredients. Made from warm ones, a salad can spoil quickly.
Keep in mind that how you cut the carrots affects the final result here: grated carrots turn to mush when heated and blend evenly with the other ingredients, while carrots cut into strips or sticks hold their shape.