One of the most underrated yet versatile ways to serve a classic root veggie.
Since carrots are found in abundance at both local farmers’ markets and grocery stores, I often search for the best ways to dress them up for the dining table. Shredded carrots are an easy, delicious, and dynamic way to transform all kinds of meals—especially salads. So, if you’re a veggie lover like me, this is a recipe you don’t want to ignore.
Simple, effortless, and scrumptious, shredded carrots only take about 10 minutes and are ideal to incorporate into all kinds of meals. Breakfast, lunch, dinner, and more can be transformed by the easy addition of shredded carrots. These thin, subtly sweet pieces of raw carrot are seasoned with salt, pepper, and freshly chopped parsley. If your meal is missing a pop of color and earthy-sweet flavor, this is the way to go.
Plus, this recipe is a great place for beginner cooks to learn how to properly use a box grater. Unlike the use of a knife or peeler, there’s less risk of cutting fingers. So, feel free to share this recipe with your kids or newbie cook friends. There’s plenty of learning and loving to go around!
What to do with unshredded carrot pieces?
Notice—this recipe calls for leaving two inches of carrot unshredded to avoid injury. But if you’re like me, then you hate throwing out perfectly good food, so how can we resolve this? One of the easiest methods is to collect your carrot chunks in a separate container and refrigerate them for later. They can last for 1-2 weeks like this, so you can collect as many as you’d like to incorporate into other dishes. Chop them up as each recipe calls for and get the most out of them. Some of my favorites are Peas And Carrots, Carrot Chips, Roasted Beets And Carrots, and Easy Homemade Crockpot Vegetable Soup.
How do I store leftovers?
Transfer your leftover shredded carrots to an airtight container and refrigerate for up to 1 week. The beauty of this dish is that you can keep it handy to add to any meal you’d like, so it’s a good thing that it lasts for several days. I don’t recommend freezing it, as thawing will make them mushy, and unless you’re going to put them in a soup or casserole, mushiness is the last thing you want.
Serving suggestions
At first glance, shredded carrots might not seem like much. After all, it’s technically just a pile of raw carrot shavings. But these carrot flakes can be harmonized with all kinds of dishes, from Sweet Potato Latkes to Asian Cabbage Salad. For a bright breakfast or brunch, add a cup of shredded carrots to your Egg Skillet or Mushroom Quiche. To welcome in a warm and hearty lunch or dinner, incorporate shredded carrots into Amish Potato Salad, Southern Coleslaw, or 15-Bean Soup.
Ingredients
- 4 large carrots peeled
- Salt and pepper to taste, optional
- Fresh parsley chopped, optional
Instructions
- Place a box grater on a clean, dry cutting board. Hold a peeled carrot by its thick end and position it against the large grating holes.
- Using steady pressure, drag the carrot down the grater until about 2 inches remain unshredded to avoid injury.
- Transfer the shredded carrot to a bowl. Repeat the grating process with the remaining carrots. If using, mix in salt, pepper, and parsley to taste.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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