Niki Jabbour's French Carrot Salad Recipe | PBS Food

Niki Jabbour’s French Carrot Salad

Recipe courtesy of Kitchen Vignettes

Winter gardening can provide a much-needed way to bring joy and color into our lives. This carrot salad is a perfect example. Read more about this recipe in this Kitchen Vignettes post.

print

Yield: 4 servings

Course: ,
Cuisine:

    Ingredients

  • Salad Ingredients:
  • 1 pound carrots (about 4 cups grated)
  • 1/3 cup chopped fresh parsley
  • Dressing Ingredients:
  • 3 Tbsp. olive oil
  • 1 1/2 Tbsp. lemon juice
  • 1 tsp sugar (or honey)
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

    Directions

  1. Peel and wash the carrots. Grate them using the large holes of a box grater or use a food processor to grate. Wash, dry, and chop the fresh parsley. In a medium bowl, toss the grated carrots and chopped parsley together. Mix all the dressing ingredients together and pour over the salad. Toss together well. Taste and add more salt or pepper if needed.
  2. Optional add-ons: This is a very adaptable salad. You could swap a different herb for the parsley. You could add grated parsnip or beet to the carrot to make it a rainbow salad. You could add some protein such as chick peas or feta cheese. Make it your own!
Presented by:

Search or Browse Recipes

Course PBS-down_caret

Cuisine PBS-down_caret

Occasion PBS-down_caret

Theme PBS-down_caret