Grated Carrots with Parsley and Lemon


by: Joana's Kitchen

Served alone, this salad would be a little austere, but when served with other crudité salads, its lovely note of sweetness is welcome. You might assume that almost nothing could be easier than grating a carrot, but it actually requires considerable finesse. If you grate carrots too thickly they will be hard and monotonous ta chew. If you grate them too fine, they will be mushy. If you are grating just enough carrots far this recipe, the best tool to use is an old-fashioned box grater. But not all box graters are the same. The fine side - the side you need — of same of them consists of little punch-outs (to be avoided), while others have little scoops (what you want). If you are making grated carrots far a crowd, grating by hand is impractical. Instead, cut the carrots into 5-inch lengths and put them an their sides in the food processor with the finest grater attachment.


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serves: 6

2 large (4 medium) carrots (peeled and cut into 3-inch lengths)

2 tablespoons fresh lemon juice

5 tablespoons canola oil (pure olive oil, or extra virgin olive oil)

2 tablespoons finely chopped fresh parsley (chopped at the last minute)


White pepper

small pinch of sugar (optional)

Nutrition Facts
Grated Carrots with Parsley and Lemon

Servings Per Recipe: 6

Amount per Serving

Calories: 115

  • Total Fat: 11.7 g
  •     Saturated Fat: 0.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 17.3 mg
  • Total Carbs: 2.8 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 1.4 g
  • Protein: 0.3 g

how is this calculated?

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1.  Grate the carrots by pushing them lengthwise along the fine grater teeth of a box grater, or use the finest grater attachment on a food processor.

2.  In a bowl, toss the grated carrots with the lemon juice, oil, parsley, salt, and a few grinds of white pepper. Taste the carrots and toss them with the sugar if they need to be sweeter.

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