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34 Comments
Abigail L.
June 6, 2019
We make this all the time in our French-American home! My French grandmother-in-law uses walnut oil in the vinaigrette instead of olive oil and it makes all the difference!! 3:1 oil vinegar, a bit of dijon, s&p - lovely!
Stefanie C.
March 27, 2019
Rather than adding parsley, I just add some minced carrot top greens! Yum!
Kay R.
March 5, 2019
Why do we have to read through a post the size of Marcel Proust's memoirs before finding the link hidden away at the bottom? It's enough to make me block this website despite my love of the recipes!
Gloria M.
March 3, 2019
But but but... Where is the recipe? I'm totally inspired to make this now, like right now, but my vinaigrette game isn't quiiiite up to the job of looking at a list of ingredients and making it up myself. At least a vinegar to oil ratio? Maybe a suggested measurement of Dijon? 🙏😅
Bella95
March 3, 2019
There's a link to David Lebovitz' recipe in the post.
https://www.davidlebovitz.com/carottes-rapee/
https://www.davidlebovitz.com/carottes-rapee/
Bella95
March 3, 2019
Love grated carrots with toasted peanuts, sultanas and some fresh coriander and dressed with vinaigrette. Great go to salad when salad greens are out of season too.
Maryse M.
February 2, 2019
I grew up in France eating this. My Mom made the remoulade but added a crushed garlic clove to it. The carrot salad shown is not repeated. Rupee is grated which is what we had.
Patricia
December 13, 2018
When I was in massage school I would eat bowls of grated carrots or grated raw beets with salad dressing. Loved it! Still do! Thought I invented this dish.
noms
October 1, 2018
A number of the banh mi shops around here have julienned pickled carrot as a standard part of the sandwich. I wonder if it's related at all.
M
August 29, 2018
My Parisian aunt makes a similar salad using celery root. I like it with both carrot and celery root.
Luna
August 16, 2018
I love the shredded carrot salad at Russian Tea Time in Chicago. Does anyone have a recipe for a Russian version of this? There's definitely coriander in it, but I don't know what else. It's not red wine vinegar. That's all my palate can deduce.
Christine
January 5, 2019
The version you are talking about is Russian ”Korean” carrot salad with a fascinating background story to go with it. Please google it to find the version you like best. You are absolutely right in that coriander is the key ingredient. I discovered it at a local Central Asian joint and loved it enough to do a little research.
Bella95
March 3, 2019
Thanks for that. Is this the one you mean?
https://letthebakingbegin.com/spicy-korean-carrots/
https://letthebakingbegin.com/spicy-korean-carrots/
Gwen C.
August 14, 2018
When I was growing up in our family of 7 kids there was always a pie plate or shallow dish of raw shredded carrots on the table with our main meal. It must have been something our father grew up eating because when we ate over at one of our cousins’ (our Dad had 12 siblings) they also served raw shredded carrots. I guess as kids we were more apt to eat them raw, decorate our mashed potatoes with “orange hair”; whatever made them appealing. They were always the sweet and refreshing veggie component of our big Sunday dinners as well as weeknight suppers. My husband and I are empty nesters and I add golden raisins to ours! You must use a box grater to get the soft and moist result. Enjoy!
Bella95
March 3, 2019
I envy you your bowls of raw carrot. I spent my childhood in a running battle with my mother because l LOVED raw carrots but LOATHED them cooked. Alas, according to my mother 'only wild animals ate raw food' (not sure how she justified salads) but l was never allowed the carrots raw. Lol.
Dee
August 13, 2018
I have been making this for years - it is just grated carrots with vinagrette. My personal touch is to rub the inside of the bowl with a cut clove of garlic and I love using tarragon vinegar in the vinagrette.
Margaret A.
August 12, 2018
Agreed! We just returned from Paris last month and this was our lunch every day. Super refreshing on a hot day! I came home and found David Lebovitz’s recipe straight away and have made it weekly since. I have a never-used vintage moulinex found at an estate sale which makes this dish even better and brings me right back to the Monoprix!
ASchel
August 12, 2018
Click on the slightly bold words, lives on his blog, in the last paragraph for the recipe.
Ttrockwood
August 9, 2018
I’ve made the recipe from david’s blog you link too many times to count! It’s really critical to grate the carrots fine, the stuff they sell pre shredded is not good here!
I like a heavy hand with the dijon and often i add in some white beans or edamame to make it more substantial. Leftovers the next day are really delicious too!
I like a heavy hand with the dijon and often i add in some white beans or edamame to make it more substantial. Leftovers the next day are really delicious too!
Hana A.
August 9, 2018
Hi Ttrockwood, thanks so much for your comment! I couldn't agree with you more about the fine grating. I also love to throw things in there like chickpeas and/or raisins. Thanks for sharing your tips. :)
Susan M.
October 1, 2018
Hana, Can you please give us a clear link to THE recipe? I know others have commented that any dressing will do, but many commenters would like the one that you mention is so good. Thanks
Susan M.
January 4, 2019
Happy New Year, Sui and thank you very much for posting the working link to THE recipe! I'm headed to make this now.
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