11 April 2019

Grated Carrot Salad - Salade de Carottes Rapees

Grated Carrot Salad - Salade de Carottes Rapees - French Bistro Classic My Way / www.delightfulrepast.com

A simple grated carrot salad, Salade de Carottes Râpées, is one of the classics of modern French cuisine, found on every bistro menu, or so I’m told. Of course, I’ve put my own spin on it, so I should probably delete that French name.

Lemon juice is the acid for the classic version, but I think sweet carrots are just calling out for a good red wine vinegar. And I’ve skipped the chopped flat-leaf parsley and added chopped capers (I love capers). Les câpres.


Grated Carrot Salad - Salade de Carottes Rapees - French Bistro Classic My Way / www.delightfulrepast.com


It’s a salad that’s not supposed to be swimming in dressing, and this small amount of dressing is perfect for this amount of carrots. Doing a pound and a half of carrots? Just up the oil and vinegar to 3 tablespoons each.

This is one of those dishes that is so fast and so easy, you can’t quite believe it could possibly be so good. Are you a carrot salad fan?


Grated Carrot Salad - Salade de Carottes Rapees - French Bistro Classic My Way / www.delightfulrepast.com


Grated Carrot Salad - 

Salade de Carottes Râpées


(Makes 4 to 6 servings)

1 pound (16 ounces/454 grams) carrots
2 teaspoons capers, rinsed and drained, chopped
2 tablespoons (1 fluid ounce/30 ml) extra virgin olive oil
2 tablespoons (1 fluid ounce/30 ml) red wine vinegar
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper

1 Scrub, peel and grate the carrots. 

Note: For long shreds, I cut the carrots into about 4.5-inch lengths to fit the big feed tube and use the medium shredding disc on my Cuisinart DLC-2011CHBY food processor.

2 Put the carrots in a 1.5-quart bowl and add the capers.

3 In 1-cup glass measure, whisk together the olive oil, vinegar, salt and pepper. Add to the carrots and toss to mix well. This small amount of dressing is exactly the amount needed for this amount of carrots. Taste and adjust seasoning.

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Jean

63 comments:

Pauline Wiles said...

To me, it's one of the mysteries of physics that grated carrots are so incredibly tasty. Regular carrots are fine, too, but something about the grating just makes them juicier and sweeter for me. Thank you for the reminder of a delicious salad!

Jean | DelightfulRepast.com said...

Thank you, Pauline. Yes, I don't know what it is about grating, but it really wakes up a carrot like nothing else!

Thomas "Sully" Sullivan said...

Hah!...bet you thought I’d diss the shredded carrot salad on account of I’ve mentioned before that carrots make good doorstops. Well, raw carrots aren’t totally out of my wheelhouse actually, and shredded carrots can actually be a plus, so I’m intrigued by your salad. As for the “it’s a salad that’s not supposed to be swimming in dressing”…um, let me put it this way, is the lifeguard on duty?

Jean | DelightfulRepast.com said...

Wow! This is practically a rave review, Sully. Glad to see you taking an interest in something that's actually good for you!

April J Harris said...

Isn't it wonderful how simple ingredients, beautifully prepared can look and taste so good?! Your Carrot Salad looks wonderful, Jean, and the vinaigrette would be such a delicious contrast to the sweet carrots. Thank you so much for sharing this delicious recipe with us at the Hearth and Soul Link Party! Sharing on the H&S Facebook page later today.

Jean | DelightfulRepast.com said...

Thank you, April. I'm going to make a double batch for the weekend, we like it so much. Your Facebook shares are much appreciated.

Pauline Wiles said...

Thanks for letting me know about the photo. I think(?!) I updated it. :)

ellen b. said...

I think I would like this. Have never had grated carrot salad. Great photos and instructions as usual!

Angie's Recipes said...

We adore carrot salad too! This is very simple yet so tasty.

Jean | DelightfulRepast.com said...

Pauline, it worked!

Jean | DelightfulRepast.com said...

Ellen, thank you so much. I hope you'll try it soon!

Jean | DelightfulRepast.com said...

Angie, I'm not surprised that you would like this. You are the queen of healthy and tasty salads!

Vee said...

Carrot Cole Slaw is a favorite of mine. I’m pretty sure that I’d enjoy this recipe.

Have you had trouble with embedded commenting? I did, too. Then I switched from Safari to Firefox and my problem was solved.

Phil in the Kitchen said...

I've no idea how much of this kind of salad I've eaten over the years but it's a LOT, believe me, and I still love it. I think you're right to use the vinegar rather than lemon juice if the carrots really are lovely and sweet. I tend to use lemon juice when I add raisins or sultanas, though, especially if I also add a touch of cumin and coriander. Some years ago a French chef persuaded me that if a large amount of rain has been falling then freshly harvested carrots can contain too much water and squeezing some of that water out before dressing the carrots is a good idea. I have done this sometimes with very fresh carrots in a typically wet English summer and he's right but it's a bit of a pain to do.

Jean | DelightfulRepast.com said...

Thanks, Vee. I've never had carrot cole slaw, but I put loads of carrots in with the cabbage when I make cole slaw. I've emailed you about the rest of your comment.

Jean | DelightfulRepast.com said...

Phil, how interesting--I've never had carrots that contained too much water! The carrots I buy must not get too much rain. Even the next day, there was no liquid in the bottom of the bowl. I agree with you--I'd definitely use lemon juice if putting cumin and coriander into the mix. That just sounds like a classic combination.

Nancy said...

I’ve always thought of carrots as “sunshine on a plate”. Love them.

Jean | DelightfulRepast.com said...

Nancy, "sunshine on a plate"--I think you're right!

Rachel said...

I found your post through Full Plate Thursday. Thank you for sharing this! I've been looking for a carrot salad recipe that doesn't include raisins!

April J Harris said...

Hi again, Jean, Just popping back to say thank you so much again for sharing this post with the Hearth and Soul Link Party. I’ll be featuring it at the party on Monday this coming week! Have a great weekend!

Jean | DelightfulRepast.com said...

Thank you so much, April! I'll look forward to that on the next #HearthAndSoul.

Jean | DelightfulRepast.com said...

Rachel, I'm so glad to help. I don't like the ones with raisins either. Any time you're looking for a hard-to-find recipe, let me know; maybe I can create what you're looking for.

Lowcarb team member said...

Your carrot salad looks delicious, many thanks for sharing your recipe :)

All the best Jan

The Joy of Home with Martha Ellen said...

I love carrot salad, Jean. I put raisins in mine, but I can bet the capers are good too.

Susan J Meyerott, M.S. said...

Jean I've never gotten into capers....what is it about the taste you love so much? I really don't know much about them or how to use them. Thanks, Sue

Jean | DelightfulRepast.com said...

Thanks, Jan! I love salads!

Jean | DelightfulRepast.com said...

Martha, there are so many different things you can put in with the grated carrots, and different types of dressings--I could eat carrot salads every day!

Jean | DelightfulRepast.com said...

Good question, Sue! I've never really thought about it--but I guess you'd say it's a briny flavor, a pickled flavor--kind of sharp, tangy. Piquant! They just make a beautiful accent to so many things. Chicken piccata is a wonderful dish with capers (wonderful with mashed potatoes).

Cheryl said...

I love grated carrot salad! Where I live we have a version in the shop with carrot, garlic and red chili pepper (not too much). I don't remember what's used for the dressing but it's so tasty. I'm sure your carrot salad is great, I'll try it next time I'm in the kitchen. Visiting from Bloggers Pit Stop. :-)

TONY said...

Hi Jean. This is why the French are culinary artists. Take something as simple as grated carrot and they can make a masterpiece of flavours with it. Marilyn and were on holiday in Provence a few years ago. We came across a road side vendor who sold chips, the English variety. We had been eating all sorts of culinary Provencal delights for the previous few weeks and suddenly we had an urge to buy chips. I don't know what came over us. Anyway, the man selling the chips fried the chips for us before our very eyes and then with a couple of flamboyant gestures first shook some rock salt on the chips and then, just as dramatically, produced bunches of local herbs. He pulled off various leaves from the different bouquets then with a great flourish, rubbing the leaves of the different herbs between the palms of his hands showered the rubbed herbs over our chips,wrapped the whole in a paper cone and presented the offering to us as though he were presenting a bunch of flowers. Marilyn and I gasped, "wow!" That's the French for you!!! Ha! Ha!

Margie said...

Bugs Bunny would approve of this salad!

Cocoa and Lavender said...

I think I would also like the lemon with capers, as that is a favorite combination of mine! I never have made this but it’s so beautiful,,. And cheerful!

Jean | DelightfulRepast.com said...

Thank you, Cheryl. No garlic for me, I'm allergic (yes, it's a tough one!); but the red chili pepper sounds great.

Jean | DelightfulRepast.com said...

Tony, I love that food story! My mother had that flair, adding a special touch to everything she made. Hers was always the best version of anything because of just such a simple added flourish as your roadside vendor added to his chips.

Jean | DelightfulRepast.com said...

Thanks, Margie. Only someone with such a whimsical bent as you would have thought of Bugs Bunny! :-)

Jean | DelightfulRepast.com said...

Thank you, David. Yes, lemon and capers is a classic combination. Love it!

Susan J Meyerott, M.S. said...

Thanks, Jean. I'll give capers a try...and with lemon.

Jean | DelightfulRepast.com said...

Oh good, Sue! Let me know how you like them. And if you put "capers" in the search box in my sidebar, you'll see several of the recipes I use capers in.

Fran @ Gday Souffle said...

Wow, you've inspired me to get out and use my food processor with the grater attachment! Right no I'm on a low-carb diet and this recipe would be perfect!

Jean | DelightfulRepast.com said...

Thanks, Fran! I do all my grating, except tiny amounts, with the food processor these days. I'm no longer amused by doing it by hand! :-) And my husband doesn't like lettuce all that much and loves grated or chopped vegetable salads.

Debby Ray said...

The carrot salad looks so good...crunchy and refreshing! I have never had capers in anything...interested in trying them too! Thanks for sharing!

Jean | DelightfulRepast.com said...

Debby, thank you. And I do hope you'll try it--AND capers--soon. Let me know what you think of capers.

Zaa said...

This would be so perfect for the Easter menu... My mother-in-law always made it with raisins but your nifty little twist with the capers and red wine vinegar sound so tasty that it might be time for a change. I tend to like a more tart dressing so I'm sure to enjoy this recipe... I guess it's time to buy a new shredder too( ha Ha) Got any suggestions?.... I'm going to really enjoy trying this one out...Thanks ...Hugs

Jean | DelightfulRepast.com said...

Thank you, Zaa. Yes, we prefer tart dressings, too. I think the Microplane shredders are very good, and they come in all sizes. They are what I use for small amounts, but I'm food processor all the way for larger amounts.

Karen (Back Road Journal) said...

Jean, I like your version of carrot salad with the capers and I think the French would as well. :)

Jean | DelightfulRepast.com said...

Thanks, Karen. I think they would, too. :-)

bj said...

I love carrots any way they are prepared. I have never cooked with capers (I always thought they were some form of FISH...*shhh...don't tell anyone how goofy I am) but after googling it, I finally found out what they are. I want to give this recipe a GOOD try so I will buy capers the next time I am at the store. I don't even know where to look for them but supposing somewhere in the produce....

Jean | DelightfulRepast.com said...

BJ, I'm so glad you're going to try it. You'll find capers in tiny jars on the aisle with the pickles and green olives and stuff like that. (And your secret is safe with me!)

thepaintedapron.com said...

This sounds so different! I love the food processor tip too!
Jenna

Jean | DelightfulRepast.com said...

Thanks, Jenna. I'm just not willing to grate anything more than a small amount with a handheld grater!

Sandi@ Rose Chintz Cottage said...

I have never had grated carrot salad nor have I ever cooked with capers. But this sounds really good and at the moment I'm looking for some healthy recipes. And I agree with Margie, Bugs Bunny would approve of this salad!

Jean | DelightfulRepast.com said...

Sandi, thank you. I hope you'll try it. It's perfect for spring and adds a spot of color to the table any time of year. Bugs Bunny would want you to make this!

Jeanie said...

Another delicious-sounding and healthy recipe. Thanks, Jean!

Jean | DelightfulRepast.com said...

Thanks, Jeanie. Perfect for easy meals at the lake!

thesparksnotes said...

This sounds fresh and delish. Visiting you from Shelbee's link up. laurensparks.net

Jean | DelightfulRepast.com said...

Lauren, thanks so much.

Kitchen Riffs said...

This really is a great dish. And it IS famous in France -- heck, they even sell it ready-made in supermarkets there. I don't often make it (and usually use mustard in the dressing when I do), and have never made it with capers. Gotta try that! Good stuff -- thanks.

Jean | DelightfulRepast.com said...

Thanks, John. Yes, a little Dijon mustard wouldn't go amiss, but I don't like anything competing with my capers! :-)

Nancy Andres at Colors 4 Health said...

Visiting you at #trafficjamweekend and think this carrot salad is tops!

Jean | DelightfulRepast.com said...

Thank you, Nancy!

Miz Helen said...

Congratulations!
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and hope you have a very special Easter.
Miz Helen

Jaki said...

I wish I liked raw carrot but there is just something about it that I can't stomach! I'm sure if you are a carrot fan though this is perfect! Thank you for sharing this with #TriumphantTales. Do come back next week!

Jean | DelightfulRepast.com said...

Thanks, Jaki. Yeah, I know a lot of people who either like raw-but-not-cooked or cooked-but-not-raw carrots. I love both, but especially raw.

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