Julee Rosso, Sheila Lukins

Carottes Rapees

Preparation info

  • 4 to 6

    portions, as part of an hors d’oeuvre selection
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

A crisp and colorful carrot salad in the French manner.

Ingredients

  • 3 large carrots, trimmed and peeled
  • ½ cup dried currants
  • Juice of 1 mediu

Method

  1. Coarsely shred the carrots, using a food processor or a mandoline.
  2. Toss the carrots in a mixing bowl together with the remaining ingredients. Cover and refrigerate. Serve very cold.