Marjorie Taylor, Kendall Smith Franchini

Carrot and Coriander Râpée

Name: Carrot and Coriander Râpée
Cuisine: French
Ingredients: 8 medium carrots (12 ounces / 350 g), peeled and stems removed; ¼ teaspoon coriander seeds, toasted (see Toasting Spices); 1 small clove garlic, peeled but whole (see Using Garlic); 1 small clove garlic, peeled but whole (see Using Garlic); Fleur de sel; Juice of ½ lemon; 3 tablespoons extra-virgin olive oil; Freshly ground black pepper; Large handful fresh cilantro, roughly chopped

Preparation info

Serves
4 to 6
as a side

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

Carrot râpée is the most common form of the French grated vegetable salad. Here, we mix carrots and cilantro, which are from the same plant family—they’re umbellifers, or members of the parsley family.

Ingredients

8 medium carrots (12 ounces / 350 g), peeled and stems removed
¼

Europe
France
Side dish
Gluten-free
Vegan

Method

Cut the carrots into pieces 1½ to 2 inches (4 to 5 cm) in length. Using a mandoline or sharp knife, slice each piece into thin strips. Once the carrots are all in strips, using a mandoline or sharp knife, begin julienning each strip lengthwise into matchsticks (the thinner the better). (Alternatively, if you’re short on time or don’t feel like cutting the carrots, you could also grate them on a