Carottes Râpées (Grated Carrots)

One of the most common appetizers at lunch, a side of grated carrots often appears as one of the famous French crudités. Serve as a raw appetizer, or add a poached egg and make it a light lunch.

Serves: 4Hands-on: 5 minutesTotal: 3 hours 5 minutesDifficulty: Easy

Serves: 4


  • 8 carrots, peeled
  • Juice of 1 lemon
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro or parsley


  • Grate the carrots with a box grater (using the largest holes) or a mandoline slicer. It should make flecks of carrots about 2” long. Place the grated carrots in a large salad bowl.
  • Sprinkle the freshly squeezed lemon juice on the grated carrots. Toss well.
  • Add a teaspoon of salt and a teaspoon of pepper. Toss well, cover with plastic wrap, and leave in the refrigerator for at least 3 hours. You can eat the salad right away, adding the oil and tossing, but it is tastier when you let the carrots marinate in the lemon.
  • Five minutes before serving, add the 2 tablespoons of olive oil and toss well. Add the parsley or cilantro, and toss again.