Nicknamed “France’s Cole Slaw”, you will love this Classic Grated Carrot Salad. Thanks for sharing, Marge!

Reprinted from an article that I was recently given……”This is France’s cole slaw. Apparently while lucky French cooks are picking up their bakery-made puff pastry to whip up a gorgeous, impromptu tart, they can also pick up pre-graded carrots for Salade de Carottes Rapees. This salad is THAT popular.”

It’s not only THAT popular, it turns out a great salad to serve on the side with many different foods! I’ve had the recipe a while and I know many of you have been waiting for me to share it. I had even gotten to the store to buy the ingredients, but as of last Friday, I still had not made the salad and I didn’t want to post the recipe until I had tried it myself.

Enter, my Angel of a friend, Marge. As I was packing up my tote bag to leave work last Friday, I heard Marge’s voice in the front of the WW center. Marge not only shared this recipe with me (twice, because I lost it the first time!), but when she learned that I had been too busy to get around to making it, she brought me some she had made herself! Can you believe that???? Hear comes little Marge, a Lifetime Weight Watchers member who has diligently stayed at her goal weight and has the brightest, most beautiful smile you have ever seen, with a Rubbermaid container and a plastic fork in a bag with my name on it! Honestly! I couldn’t believe it! Not to mention it was lunch time and I was starving! She really is an angel. Needless to say, the salad is delicious and Marge even opts to use only half the oil that the recipe calls for, but just as yummy. I’m not going to be making it for you—SORRY, but the least I can do is share the recipe that’s been shared with me!!!!! THANKS MARGE!!!

CLASSIC GRATED CARROT SALAD
Adapted from David Lebovitz’s Living the Sweet Life in Paris

7 LARGE CARROTS, RINSED AND PEELED~ABOUT 1 POUND**
1/4 CUP COARSELY CHOPPED FLAT LEAF PARSLEY
2 TBLS FRESH LEMON JUICE
3 TBLS OLIVE OIL
1 TSP.DIJON MUSTARD
1 TSP. SUGAR
1/4 TSP. KOSHER SALT, MORE TO TASTE
1/4 TSP. FRESHLY GROUND PEPPER, MORE TO TASTE

**Marge says they taste better when you grate them yourself..she’s an incredible cook. I, on the other hand, am NOT an incredible cook, and would be doing good to just make the salad, so shredded could do too!

Grate the carrots using the largest holes on a box grater or in a food processor. Alternately, slice the carrots with a julienne slicer. Place the prepped carrots into a mixing bowl. Add the parsley and toss to combine.

In separate container, whisk together lemon juice, olive oil, mustard, sugar, salt and pepper. Drizzle dressing over carrots and toss well.

Taste and adjust seasoning if necessary. Serve immediately.