Shredded Carrot Salad (Carottes Râpées)

This salad is ubiquitous in France.  Simple and delightful and a delicious way to use up the carrots in your box!  I hardly ever peel carrots, but I do for this!  To dress it up, top it with feta or a creamy chevre.

-- Jenna


1 bunch carrots - peeled and grated into fine shreds

1/2 bunch flat leaf parsley, chopped but not too finely.

Lemon juice from 2 lemons

2-3 tablespoons of olive oil

1-2 teaspoons of sugar

Sea Salt

Freshly ground pepper

1 tablespoon Dijon mustard (optional)


1- Place your carrots in a serving bowl.

2- In a separate bowl, mix together the juice of the two lemons, olive oil, sugar, salt, pepper and mustard, if using.  

3- Toss the dressing and parsley with the carrots.  Taste, and adjust the salt, olive oil and pepper as needed.

Serves 6.  Recipe from David Lebovitz.

meal or course
brunch, buffet, dinner, lunch, salad, side, vegetable dish