Crunchy, Sweet & Tangy Carrot Rapé: Great for Eyesight!
Easy Carrot Rapé Recipe: A Refreshing Carrot Side Dish for Sandwiches, Kimbap, and Salads
Ever since I was young, I loved eating carrots raw because they’re good for eyesight. However, my daughter absolutely disliked them, so I only used them as a garnish. Recently, I decided to try making ‘Carrot Rapé,’ which has become popular as a filling for sandwiches and kimbap! ‘Rapé’ is French for ‘grated’ or ‘shredded.’ This recipe will guide you through making a crisp and fresh carrot rapé. Its zesty tang and subtle sweetness will awaken your palate, making it a wonderful accompaniment to various dishes.
Ingredients
- 2 Carrots (preferably domestic, soil-grown carrots; Gujwa carrots are ideal)
- 1 tsp Salt
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 2-3 Tbsp Olive Oil
- 1-2 Tbsp Lemon Juice
- 1/2 – 1 Tbsp Whole Grain Mustard
Cooking Instructions
Step 1
For the freshest and most flavorful carrot rapé, use domestic soil-grown carrots if possible. If you can get your hands on Jeju Gujwa carrots, you’ll enjoy the best taste.
Step 2
Wash the carrots thoroughly and peel them using a vegetable peeler.
Step 3
Shred the peeled carrots as finely as possible. Using a mandoline slicer or a shredder will help you achieve thin, uniform strands.
Step 4
Place the shredded carrots in a bowl and add 1 tsp of salt. Let them sit for a bit to draw out moisture, which will enhance their crispness.
Step 5
Add 1 Tbsp of sugar and 1 Tbsp of vinegar to the bowl and mix well to marinate. (You can adjust the amount of sugar and vinegar to your taste. Since you’ll be squeezing out the liquid later, feel free to add a bit more initially.)
Step 6
After about 20 minutes of marinating with sugar and vinegar, you’ll notice a significant amount of liquid has been released from the carrots. Gently toss them halfway through, and let them marinate for a total of about 40 minutes. If you increase the amount of salt, you can shorten the marinating time to 20 minutes.
Step 7
Take the marinated carrots with both hands and squeeze them firmly to remove as much liquid as possible. Properly draining the water is key for the dressing to absorb well without being watery.
Step 8
Now, let’s prepare the dressing that will define the flavor of your carrot rapé. The basic ingredients are olive oil, lemon juice, and whole grain mustard. For a richer flavor, you can add a touch of honey according to your preference.
Step 9
To the drained carrots, add 2-3 Tbsp of olive oil, 1-2 Tbsp of lemon juice, and 1/2 – 1 Tbsp of whole grain mustard. Mix everything thoroughly. It’s best to start with smaller amounts of olive oil, lemon juice, and mustard, taste, and adjust according to your preference. I made mine not too sweet and not too sour, aiming for a balanced, subtle flavor.
Step 10
Transfer the finished carrot rapé to a clean container and store it in the refrigerator. It tastes even better chilled! Use it as a filling for sandwiches, a component in kimbap, or a topping for salads. Enjoy your healthy and delicious carrot rapé!
