This Grated Carrot Salad is a very common side dish in France. It is simple but does involve some hard yakka (Kiwi for work). 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.