I literally make this carrot salad every week while I’m cutting. It’s super versatile and tasty — Lee and I add it to salads, sandwiches, toasties, and even rice cakes!
If your partner struggles to eat more veggies, this is a great way to show some love. They might end up having it every single day (At least Lee did lol)!
French Inspired Korean Carrot Salad (당근라페)
Difficulty: Easy16
servings20
minutes30
minutes37
kcal0.5
g7
g1
gI literally make this carrot salad every week while I’m cutting. It’s super versatile and tasty — Lee and I add it to salads, sandwiches, toasties, and even rice cakes!
If your partner struggles to eat more veggies, this is a great way to show some love. They might end up having it every single day (At least Lee did lol)!
Ingredients
Carrots
750 gramSalt
20 gramOlive Oil
15 gramLemon Juice
40 gramWhole-grain Mustard
50 gramStevia
25 gram
Directions
- Preparation
- Peel the carrot and grate it.
- Cooking
- Salt the carrot and mix it evenly. Let it sit at room temperature for 20 minutes.
- Drain the carrot juice and squeeze it well.
- Add olive oil, lemon juice, wholegrain mustard, and stevia. Mix all the ingredients evenly.
- You can eat it right away; however, it tastes even better if you let it sit in the fridge overnight!