Bistro Carrot Salad
Serves: 6 servings
  • 2 pounds finely shredded carrots
  • ¼ cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • ½ teaspoon maple syrup, honey, or sugar
  • ¼ cup coarsely chopped, fresh, flat leaf parsley
  1. In a large bowl, whisk together the olive oil, lemon juice, salt, Dijon mustard, and maple syrup. Add the carrots and parsley and toss to combine thoroughly.
Adapted from My Paris Kitchen by David Lebovitz - Grated carrot salad
Recipe by Queen of My Kitchen at