Les Carottes Rapées, or loosely translated, Grated Carrot Salad, is a popular item in France. Lunch or l’apéro (or more correctly, l’apéritif) with my family in Paris almost always includes this item – it’s light and simple to prepare. Plus, it’s delicious!
A lot of the foods that we eat in France are not easily available here in the US so M and I often overeat many of the things we miss while we are there (pain au chocolat and merguez are two items we indulge in). Rather than waiting for our next trip to France to enjoy the foods we love, I decided to do what I could to prepare some of them here and I wanted to start with something easy, hence les carottes rapées.
Here is what you’ll need:
- Grated carrots (I bought a bag of carrots that were already grated) or 5 large carrots
- Parsley (you can use fresh or dried parsley)
- 1-2 Lemons or lemon juice
- 2-3 tablespoons of olive oil
- 2-3 tablespoons of red wine vinegar
- 1/4 cup of diced onion
- Salt and pepper to taste
- I also added a touch of garlic and dried tarragon seasoning for some extra flavor.
- Wash the carrots and then grate them into a bowl.
- Dice the onion and add it to the bowl with the carrots.
- Juice the lemons and pour juice along with the olive oil and red wine vinegar into a smaller bowl. Mix in the herbs, salt, and pepper.
- Mix in the salad dressing.
- Refrigerate before serving. Les carottes rapées are best served chilled and after the dressing has had some time to really seep into the carrots.
- You can also add in grated ginger if you like. I’ve also seen a version of this recipe with mini shrimp.
- I just throw all of the ingredients into one bowl and mix them together even though the dressing is more traditionally made separate from the carrots/onions mix.
So there you have it! If you end up making this recipe, I’d love to know what you think. If you have any questions, please let me know in the comments and I will do my best to answer them.