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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, whisk the lemon juice, mustard, and olive oil together until the dressing is completely blended. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and parsley, if using. Toss the salad again to blend the seasonings and chill it for 30 minutes before serving. | 2. My Note: Sometime I added some golden raisins and walnuts. It's like carrot cake without the cake! with out the mango. | 3. It's important to grate the carrots finely. We can get grated carrots at salad bars here, but when you make this salad, you have to use a fine grate. It makes a wonderful difference. When combined with beets and celery root, this is called the Parisian salad, and served at most bistrots. And so good for you. Russians do finely grated carrot salads too, and Moroccans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
dijon mustard	1/2	teaspoon		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
carrot	1/2		peeled shredded	26.24	6.1312	0.5952	0.1536
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
mango	1		cut	99.0	24.717	1.3530000000000002	0.627

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.