A classic, fresh and crispy salad that's perfect as a starter or side dish. Finely shredded carrots release their natural sweet flavors, elevated by a simple and well-balanced vinaigrette. Light, refreshing, and bursting with vibrant color.
⏱️8 min
📊Easy
👥4 servings
🍽️Starter
quickbudget-friendlyvegetarianvegan
Ingredients
500 gcarrots
3 cuillères à soupeolive oil
1 cuillère à soupewhite vinegar
0.5 piècefresh lemon
1 pincéesalt
1 pincéepepper
10 gfresh parsley
Instructions
1WASH AND PREPARE THE CARROTS: Rinse the carrots under cold running water, gently scrubbing with a soft brush to remove any dirt. You can peel them with a vegetable peeler or leave the skin on according to your preference, as this is where most of the nutrients are concentrated. Trim both ends with a sharp knife.
2SHRED THE CARROTS: Use a fine grater or mandoline to achieve regular and uniform strands. Work with steady, controlled movements to avoid chunks that are too large. Finely shredded carrots will slightly soften in the vinaigrette and release their natural sweet flavors more effectively.
3PREPARE THE VINAIGRETTE: In a small bowl, pour the olive oil and white vinegar in a 3 to 1 ratio. Squeeze the fresh half lemon to add a bright acidity and delicate citrus aroma. Season generously with salt and pepper to taste. Whisk vigorously with a fork or whisk to lightly emulsify the vinaigrette.
4ASSEMBLE THE SALAD: Transfer the shredded carrots to a salad bowl or serving dish. Pour the vinaigrette over the warm carrots immediately so they absorb it and release their aromas. Toss gently but thoroughly by hand or with two wooden spoons to coat all the strands evenly.
5REST AND FINISH: Let the salad rest for 5 to 10 minutes at room temperature to allow the flavors to meld harmoniously. You can prepare this salad 2 to 3 hours in advance—it won't release excess liquid. Finish by generously sprinkling freshly chopped parsley at the last moment to preserve its freshness and brightness.