Grated-Carrot Salad

By Marian Burros

Grated-Carrot Salad
Tony Cenicola/The New York Times
Total Time
5 minutes
Rating
4(118)
Comments
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Featured in: PLAIN AND SIMPLE; Hearty Dishes for Vegetable Lovers

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Ingredients

Yield:3 servings
  • ¾pound tiny peeled carrots
  • 1tablespoon olive oil
  • 1tablespoon cider vinegar
  • 1heaping teaspoon Dijon mustard
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

88 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 97 milligrams sodium

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

  1. Step 1

    Grate carrots in food processor.

  2. Step 2

    Whisk oil, vinegar and mustard in serving bowl; stir carrots in thoroughly to coat with dressing.

Ratings

4 out of 5
118 user ratings
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Comments

Larry M

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.

April

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.

Linda Newman

Simple, healthy and delicious. Added to my regular repertoire. Thank you.

Rose

Take this and shingle it with avocado slices and it becomes something truly delicious and memorable--- especially with sherry vinegar and walnut oil.

Arne P

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.

Megan

Added a pinch of sugar, and used canola instead of olive oil, in the dressing. Added raisins to the finished salad. Very good.

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