This Grated Carrot Salad is a very common
side dish in France. It is simple but
does involve some hard yakka. You have
to peel and then grate your carrots – the grating takes a lot of effort.
Prepare
your dressing in a little jar so you can shake it together well. I used 2 spoons of Dijon mustard to 1 of
Golden Syrup (you could use maple syrup), ¼ cup of cider vinegar and ½ a cup of
canola oil (any neutral oil would be fine).
Just season with salt and pepper and shake it together.
Mix some
raisins, dried cranberries and some chopped brazil nuts through the
carrot. Put the dressing on just before
serving. You could substitute other nuts
for the brazil nuts – they're just what I had to hand.
My mom used to make something similar when I was a child, only her dressing involved mayonnaise. Mayo and I have an iffy relationship sometimes, so your dijon based dressing sounds perfect to me.
ReplyDeleteThank you for sharing, Carole!
Yummy!!!! The calories you burn grating your own carrots negates the calories in the dressing, right?
ReplyDelete