Crispy and Delicious Carrot ‘Rappé’ (Shredded Carrot Salad)
[Eco-Natural Cook] How to Make Carrot ‘Rappé’
We’ve made ‘Carrot Rappé’, also known as carrot pickles or carrot salad, using carrots that are rich in beta-carotene. Let’s make this sweet and tangy carrot dish together!^^
Ingredients- 4 carrots
- 1 tsp sea salt (from bamboo)
- 5 Tbsp olive oil
- 3 Tbsp lemon juice
- 1 Tbsp agave syrup
- 2 Tbsp whole grain mustard
Cooking Instructions
Step 1
Start by washing the 4 carrots thoroughly. Remove any dirt or debris under running water, then pat them completely dry with paper towels. These will be the carrots used for our recipe.
Step 2
Peel the skin off the clean carrots using a vegetable peeler or a knife. Next, thinly julienne the carrots into long, fine strands. Slicing them thinly is key for better flavor absorption and a pleasant texture.
Step 3
Add 1 teaspoon of the bamboo sea salt to the julienned carrots and gently toss to combine. The salt helps draw out excess moisture, ensuring a crispy texture. Let the carrots sit and marinate for about 15 to 20 minutes.
Step 4
Now, let’s prepare the delicious dressing. In a bowl, combine 5 tablespoons of olive oil, 3 tablespoons of zesty lemon juice, 1 tablespoon of sweet agave syrup, and 2 tablespoons of flavorful whole grain mustard. Whisk everything together until well combined to create a smooth dressing.
Step 5
Lightly squeeze out any excess liquid from the marinated carrots. Pour the prepared dressing over the carrots and mix everything thoroughly. Gently massage the dressing into the carrots to ensure each strand is well coated.
Step 6
Transfer the well-mixed carrot rappé into a clean airtight container for storage. It’s delicious to eat right away, or you can refrigerate it for a more developed flavor. This versatile carrot dish can be enjoyed as a pickle, a vibrant filling for sandwiches, a topping for salads, or a delightful addition to kimbap. Enjoy your healthy and tasty carrot rappé!
