French carrot salad
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
French carrot salad
Sometimes the simplest things really are the best. Carottes rapées – shredded carrot in a thick Dijon mustard vinaigrette – is a deceptively delicious French classic
Serves: 6-8
Prep time: 20 minsTotal time: 
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Nutritional information (serving (1 of 6))
Calories
150Kcal
Fat
12gr
Saturates
2gr
Carbs
8gr
Sugars
7gr
Fibre
4gr
Protein
1gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 1⁄2 tbsp Dijon mustard
- 1 1⁄2 tbsp white wine vinegar
- 6 tbsp extra-virgin olive oil
- 750g firm sweet carrots, peeled
- a handful of chopped flat-leaf parsley
Step by step
- In a large mixing bowl, whisk together the mustard, vinegar and some seasoning, then whisk in the olive oil to give a thick emulsified vinaigrette dressing.
- Coarsely grate the carrots using a box grater, or finely shred with a food processor. Stir into the dressing, along with the chopped parsley. Taste and adjust the seasoning to your preference, then transfer to a serving bowl and cover until ready to serve.
