Vegan Salad Recipes: Grated Carrot Salad (Carottes Râpées)

June 3, 2015
This is one of the simplest and the best salads you'll ever make. I 100% guarantee it! I first discovered Carottes Râpées thanks to one of the kindest and most inspiring people I've ever known--Madame Miller, our French teacher. She used to make for us the most magnifique French feasts, either in our classroom or this charming stone cottage on our school grounds (think Hagrid's cabin). One of the favorite things I ever ate at one of these was the grated carrot salad. Madame Miller taught me the most classic template involving just carrots, vinegar, oil, and chopped parsley, and I've been making some version of it ever since. For my French-Canadian boyfriend, I make a purple cabbage salad using the same idea--you won't believe how sweet and delicious that can be. It's one thing I have to make every Thanksgiving. In Paris I encountered a version mixing carrots and beets, and flavored with dill--and I absolutely fell in love with it. Just a little bit of beet will be enough to add a subtle earthiness and beautiful color. Fresh dill just takes things to the next level of sublime veggie goodness. There are measurements here, but feel free to use your touch and taste to adjust seasoning, since the sizes of veggies vary. The salad shouldn't really be "wet" or liquid-y, but definitely moist and juicy, and so incredibly, naturally sweet. Let it marinade in the fridge for at least a few hours for the best taste. You'll want to eat a big bowl with crusty good bread for the most delicious summer meal. :)
Amazing French Grated Carrot Salad (Carottes Râpées)

Vegan Salad Recipes: Grated Carrot Salad (Carottes Râpées)

Recipe Type: Allergen Free Detox Salads
utensils YIELDS 4 servings
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  • 5-6 medium carrots
  • 1 medium beet
  • 5-6 tbsp extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • handful fresh dill, washed and chopped
  • to taste sea salt and fresh black pepper
  • 5-6 medium carrots
  • 1 medium beet
  • 5-6 tbsp extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • handful fresh dill, washed and chopped
  • to taste sea salt and fresh black pepper
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Directions

1. Wash and peel carrots. Then, you have a few options: either use a mandolin to grate the carrots (thinner than matchsticks). Or you can also roughly chop them, then place in a food processor or blender and pulse (short intervals at highest speed setting) until fine. This is what I did since I don’t have a mandolin!
2. Repeat the same process with the beet.
3. Place all veggies in a large bowl. Add olive oil, vinegar, dill, and salt and pepper. Cover and put in the fridge and chill for at least an hour (ideally, 2-8 hours). In the middle of chilling, take it out once and stir with a spatula so that the flavors mingle better. Adjust seasoning: if the salad looks a little dry, add a glug or two of olive oil / vinegar to keep it moist.
That’s it! Bon appetit!

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Photo: Peaceful Dumpling


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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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