Ingredients

• 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.

Directions

• 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.