Carrot and Parsley Salad

The sunshine in the last couple of days has had my thought turning to salads, and this one is a particular favourite. Everywhere in France you can buy tubs of ‘Salade de Carottes Râpées‘ and we have a particular fondness for it. For some reason, it’s not something you come across in the UK – it seems that the Brits are keener on creamy mayo drowned salads instead.

This is my take on the French classic! My carrots seemed to taste of nothing so I added 2 tsps of sugar to bring out the flavour – you may want to reduce this if your carrots taste lovely anyway.

Carrot and Parsley Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, peanut-free, vegetarian and vegan)

makes 1 large bowlful

  • 4-5 large carrots, grated
  • 1 large handful of parsley, finely chopped
  • 2 tbsps red wine vinegar
  • 2 tsps caster sugar (adjust to taste)
  • 1/2 tsp salt
  • 1 large tsp dijon mustard
  • 2 tbsps extra virgin olive oil
  • 3 tbsps sunflower oil
  • pepper to taste

– Whisk together the vinegar, oil, sugar, salt, mustard and pepper. Taste and adjust if needed.

– Pour over the grated carrots and stir well.

– Sprinkle over the parsley and stir to combine. Chill until needed.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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