This grated carrot salad is super quick to make. It is therefore best left until the last minute. Prepare it just before you want to serve it in order to retain the sweetness and crunch of the carrots.–Alain Coumont and Jean-Pierre Gabriel
LC Easy Peasy Note
We’re all for simplicity in terms of flavors and ingredients and recipes, so long as it doesn’t sacrifice taste. Witness this recipe. (If you can call it that. Some of our recipe testers chided us for calling it a “recipe,” but we think it deserves that noble title.) We rather swoon to recipes such as this that enable the ingredients to ring loud and true. For some, though, the flavors of this dish may be a touch too simple. If you prefer to impart a little bling, kindly go ahead and do your thing. Some ways to add a little oomph, off the top of our heads, include
- a pinch each ground cinnamon and ground cumin
- a handful dark or golden raisins
- a pinch garam masala
- a spinkle of sumac
- a dash hot sauce (whether Tabasco, Cholula, Tapatío, Sriracha, or what have you)
- a fistful of fresh herbs
- a little more lemon
Or a little of anything else you please. See? Easy peasy.
Grated Carrot Salad Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 4
- 4 carrots, peeled and julienned or finely grated
- 2 tablespoons extra-virgin olive oil
- Juice of 1/2 lemon
- 3 small pinches salt
- Freshly ground black pepper
- 1. Place the carrots in a bowl and add the oil, lemon juice, and salt. Mix gently, season with a little pepper to taste, and serve immediately.
- Although the author exhorts you to “serve immediately,” several of our more rebellious testers covered and refrigerated the salad for anywhere from a few minutes to 24 hours and found the dish to be just as terrific in taste and texture as it was the moment they made it. In fact, one tester deemed it “still fabulous.” He went on to say, “The carrots were still crunchy but they were a little bit sweeter and the oil and lemon were less pronounced but still present. The salad was harmonious and totally addictive. Keeping the salad in the fridge for 24 hours before serving might be too much planning ahead, but why not chill for 30 minutes and see where that gets you?” Well, what are you waiting for?
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