Carrot Salad Giangi's Kitchen


4 large carrots, peeled and cut into 3-inch lengths
2 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons finely chopped parsley
a handful cranberries (optional)


Grate the carrots by pushing them lengthwise along the grater teeth. Or if you have a food processor use the finest shredder attachment.
Toss the grated carrots with lemon juice, olive oil, parsley, cranberries, salt, and pepper. Taste the carrots and adjust the seasoning according to your taste buds.


Growing up in France, the school “cantine,” or cafeteria, lunch was a class of its own. A full meal from beginning to end. Grated carrots were somehow always part of the menu. Served by themselves and never combined with other vegetables or greens. I grew up eating grated carrot salad at least twice a week. The French dress it very lightly with flavorless vegetable oil, lemon juice, salt, and pepper with chopped parsley.

I have to admit I am not a fan of carrots. Will never grab one, peel it and just bite into one. However, one thing that I adore is this classic French recipe for a grated carrot salad. I always enjoyed the fresh and crisp bite of the dish. But do not let it fool you. There is more to grating a carrot that most people think.

If you grate the carrots too coarsely, they will take forever to chew them, or too thinly they will turn into mush, and you do not want that either. 

With this recipe, I decided to add cranberries to it. Quite delicious, I may add.

Make extras as it will keep well in the refrigerator for a couple of days, great leftovers.




Thursday, April 2, 2020 - 9:09am


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