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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
