Grated-Carrot Salad
Published January 19, 1993
Tony Cenicola/The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound tiny peeled carrots
1 tablespoon olive oil
1 tablespoon cider vinegar
1 heaping teaspoon Dijon mustard
Nutritional analysis per serving (3 servings)
11 grams carbs; 88 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 97 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate carrots in food processor.
- Step 2
Whisk oil, vinegar and mustard in serving bowl; stir carrots in thoroughly to coat with dressing.
Private Notes
Comments
I always find it needs something more, like pumpkin or sunflower seeds, or dried fruit (raisins, cranberries, cherries, or apricots) to add texture and a bit of sweetness.
This is just a nice easy, simple, and a little different salad. I would add this as an extra side, with potato salad etc in the summer. Will definitely make again.
yes cranberries.
Take this and shingle it with avocado slices and it becomes something truly delicious and memorable--- especially with sherry vinegar and walnut oil.
I add a grated apple. I use lemon instead of the cider vinegar and walnut instead of oil. A few walnuts on top and coarsely grated pepper make this one of my favorite summer salads.
Added a pinch of sugar, and used canola instead of olive oil, in the dressing. Added raisins to the finished salad. Very good.