Name: Recipe for Carrot Salad
Ingredients: 1 medium carrot; 2 Tablespoons lemon juice, plus a bit extra (perhaps 1 teaspoon); 2 Tablespoons olive oil; 1/8 teaspoon salt

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My recipe for carrot salad is easy and delicious. Originally French, this salad is a common side dish in Argentine cuisine. Since I make my carrot salad without mayonnaise or raisins, my version is a lot lower in calories than the southern version. If you are looking for a simple, quick, delicious, and healthy side dish for any meal, keep reading.

Recipe for Carrot Salad without Mayonnaise

Although the focus of this article is the Argentine recipe for carrot salad, there are other versions in Russia, France, and also the southern United States. Just like in Argentina, southern carrot salad starts with grated or julienne carrots. However, instead of a simple, French-inspired dressing, the grated carrots are coated in mayo and mixed with raisins and pineapple, a bit of sour cream, and a sprinkle of sugar finishing off the dish. Even though it is definitely delicious, it is not a low-calorie side dish.

Instead, the French-inspired Argentinian version has a simple lemon vinaigrette dressing. Since the carrot salad has no mayo, no raisins, and no pineapple, it is low in calories and refreshing, making it the perfect side to milanesa a la napolitana, Argentinian veal Parmesan, or steak.

Argentine Carrot Salad

Grating the Carrots

The first step is preparing and grating the carrots. Although most recipes call for peeling the carrots, I never do, so that is one less step. Next, you have to shred the carrots. Using a food processor is easy, but I always just use a box grater. Honestly, I am not quite sure why, but I think that grated carrot salad is better when you grate the carrots by hand on a cheese grater. My guess is that perhaps using a box grater creates really small holes in the carrot shreds, allowing the dressing to penetrate deeper. Whatever the reason, I definitely notice a difference. Besides, you have to clean the food processor afterwards. As with other things in life, taking a shortcut at the beginning may lead to more work in the end.

Other Ways to Shred Carrots

If you don’t want to grate the carrots by hand, there are other ways to shred them. You could also julienne them, a technique in which is cut into long, thin strips. You can use a julienne peeler to cut the strips, or you can cut the carrots into long, thin strips with a knife. Honestly, I think that julienning carrots by hand is a lot of work. It is much easier to just grate them by hand on a cheese grater.

Another option is to use a vegetable peeler. Instead of stopping once you have removed the peel, continue running the vegetable peeler on the surface of the carrot. This will produce long, wide, very thin strips of carrot. This is a good technique if you don’t have a box grater, but once again, I think that using a box grater is faster and easier.

Here are a few tips to make grating the carrots for the salad easier:

Just before grating the carrots, snap or cut off the pointed end: it is easier to grate a flatter surface.
2. Hold the carrot and simply move it over the surface while pushing down.
Even though I am sure you could use the side with the smaller holes, I prefer using the larger holes.
Place the box grater on top of a large, flat plate to give the grater a stable base and to catch the shreds.

Once the carrots are grated, time to add the dressing.

Carrot Salad Dressing

The best part of my recipe for Carrot Salad Dressing is that it is vegan and has no mayo. A simple drizzle of lemon juice and olive oil, along with a sprinkling of salt, is more than enough. Although you could mix the ingredients to form a dressing before pouring it over the salad, I usually do not. Instead, I just squeeze lemon juice, drizzle olive oil, and sprinkle salt over the salad and then mix. If all of the shreds of grated carrot appear to be coated with the dressing, I give it a taste. I then adjust if necessary.

There are even easier options, too. Apple vinegar vinegar or red wine vinegar, along with a bit of salt, are two good options. As you can see, a no mayo dressing is easy, low in calorie, and vegan. That makes it the perfect dressing for a simple side dish.

Now that you know how to make the salad, let’s take a closer look at its French origins.

French Carrot Salad: Carottes Râpées

As I already said, carrot salad was likely introduced to Argentina by French immigrants. Known as carottes râpées in France, French carrot salad is common in cafes, delis, and home kitchens. It is made by peeling the carrots and then grating them on a box grater. According to Stephane from The French Cooking Academy YouTube channel simple dressing of lemon juice, olive oil, and red wine vinegar is common. In an article on his website, writer David Lebovitz suggests a simple vinaigrette of olive oil, lemon juice, and Dijon mustard, so as you can see, the salad goes well with a lot of dressings. Sprinkled with a bit of parsley for color, the salad is just as beautiful as it is delicious.

I can’t remember where I heard that this salad was of French origin, but the similarities between the Argentine version and the French version suggest that there is definitely a link. The fact that, according to Wikipedia, up to 17% of Argentines have at least partial French ancestry indicates that there is bound to be at least bits and pieces of French culture in Argentina. Considering the similarities between the recipes and the number of French immigrants to Argentina, there is no doubt that this recipe is of French origin.

Recipe Review

This recipe for carrot salad was absolutely delicious. Simple to make, delicious, and healthy, it doesn’t really get much better. What I especially like is that it is delicious and light, making it the perfect side for a heavy meal. It would be perfect for a barbecue, either Argentine or American. Even if the ribs at an American barbecue are good, sometimes the heavy sides such as macaroni and cheese, mayo-based coleslaw, and cornbread take away from the main attraction. However, since this carrot salad recipe has no mayo, raisins, or pineapple, is is light and refreshing. A few bites of this is sure to cleanse your palate and allow you to enjoy the main course even more.

Although I think that most Argentines would serve this carrot salad immediately, I have noticed that the flavor matures over time. So, if want a more complex flavor, I would toss the shredded carrot with lemon juice and olive oil, but not salt, and then chill in the refrigerator for a few hours. Then, add salt just before serving. I do not think this makes the carrot salad better necessarily, just different.

If you are looking for a quick, easy, healthy side that won’t compete with the main course for attention, be sure to give this a try.

Other Healthy Recipes

If you’re looking for more low-sugar, low-fat, and low-carb recipes, be sure to take a look at:

Microwave Applesauce Recipe – If you need a healthy dessert for one that’s simple to make, this is it.

Baked Butternut Squash – Learn how to bake butternut squash in the oven so it turns out delicious.

How to Cook Quinoa on the Stove – Making light, fluffy, and delicious quinoa is super quick and easy.

Recipe for Carrot Salad

June 19, 2021

by Parnell The Chef

Category Argentine Food Healthy Recipes Traditional Argentine Food

Ingredients

1 medium carrot
2 Tablespoons lemon juice, plus a bit extra (perhaps 1 teaspoon)
2 Tablespoons olive oil
1/8 teaspoon salt

Instructions

Grate carrots on cheese grater, using side with large holes
Place 1/2 packed cup (70g) of shredded carrot into a small bowl
Add the liquids. I recommend using just just under 2 Tablespoons of lemon juice and 2 Tablespoons of olive oil
Sprinkle with salt
Although most people would serve immediately, the flavor does become more pronounced if left to sit in the refrigerator for a few hours.

https://parnellthechef.com/recipe-for-carrot-salad-easy-and-healthy-side-dish/