Grated Carrot Salad with Sweet and Sour Dressing
The great combination of lime’s acidity and honey’s sweetness works very well with grated carrots and sultanas salad. An easy recipe inspired by French chef Alain Passard.
raisins or sultanas
Salt and pepper
Some flat parsley leaves or coriander leaves
First wash, peel and grate carrots.
Prepare 100 grams raisins. You can possibly soak them in a small amount of water (and why not orange juice).
Then prepare dressing. There are two options:
1/ As it is done for French dressing. In a bowl, pour lime juice and 2 teaspoons of honey. Add salt and pepper. Mix well until honey has dissolved. Then add olive oil and mix again.
2/ Or use a blender. Pour in a bowl lemon juice, honey, salt and pepper. Mix with a blender until you get a creamy and aerated texture. Then add olive oil in and mix again.
In a bowl, arrange grated carrots and raisins (drained). Sprinkle chopped parsley or coriander. You may as well sprinkle finely zested lime.
Serve with dressing in or separately, depending on your taste
If needed, please refer to the conversions and measures article here
Recipe from the My Parisian Kitchen website
If you make this recipe, do not hesitate to give me a return. See you soon, Florence