Carrot et Celery Ribbon Salad

Salade de carottes râpées carries the kind of understated elegance that French home cooking does so well: grated carrots dressed simply with vinaigrette, brightened with lemon, Dijon mustard, parsley, and sometimes a touch of shallot. It is neither elaborate nor fussy, yet that simplicity is precisely what makes it timeless. Crisp, earthy, lightly acidic, and quietly refreshing, the salad is often served alongside delicate white fish fillets prepared meunière-style, pan-fried in butter and finished with lemon and parsley, where its brightness cuts through the richness without overwhelming the plate.

Borrowing from salade de carottes râpées, Carrot et Celery Ribbon Salad takes a slightly different form. The carrots and celery are ribboned with a vegetable peeler rather than shredded, allowing the vegetables to hold more texture and shape. The celery, in particular, adds a fresh crispness that cuts through the sweetness of the carrots, giving the salad a lighter, cleaner bite.

INGREDIENTS

seven ounces of carrots, ribboned

three ounces of celery, ribboned

one and a half tablespoons of Dijon mustard

one tablespoon of jarred capers, chopped

half a tablespoon of ginger limeade cider vinegar

one teaspoon of honey

Mix and toss all the ingredients together, then let the salad sit for about 10 minutes before serving.

🔺 You can substitute ginger limeade cider vinegar with Champagne or white wine vinegar.

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