Swiss Carrot Salad (Rüeblisalat) — Finely Grated with Lemon, in 10 Minutes
Yvonne Ammann VegetarianFinely grate 500 g carrots on a rösti grater. Dressing of 2 tbsp lemon juice, 3 tbsp rapeseed oil, 1 tsp mustard, 1 tsp honey, salt and pepper. Toss, let stand 15 minutes. The finer the grating, the better the salad takes up the dressing.
Carrot salad is at every Swiss lunch table, every canteen and in every lunchbox — and almost every child eats it. It takes ten minutes, costs almost nothing and keeps two days. The only difference between good and dull is the dressing: lemon instead of vinegar, and half a spoon of honey.
Ingredients
- 500 g Carrots
Dressing
- 2 tbsp Lemon juice
- 3 tbsp Rapeseed oil
- 1 tsp Mustard
- 1 tsp Honey
- ½ tsp Salt
- Pepper
- ½ bunch Parsley
Method
- 1
Grate the carrots
Peel the carrots and grate finely on the fine side of a rösti grater or in a food processor. Not coarse — coarse shreds stay dry.
- 2
Dressing
Whisk the lemon juice, mustard, honey, salt and pepper until the honey dissolves. Beat in the oil.
- 3
Toss
Pour the dressing over the carrots and toss well. Let stand 15 minutes — the carrots soften and turn juicier. Scatter with chopped parsley.
Tips
- Variations: a grated apple (sweeter, for children), 2 tbsp raisins and 1 tsp cumin (Middle Eastern), orange juice instead of lemon (milder), or 2 tbsp sunflower seeds for crunch.
- Carrot salad keeps two days in the fridge and is almost better on day two. For a lunchbox: into a small lidded jar, parsley added in the morning.
- A splash of cream or a spoonful of yoghurt in the dressing makes it creamy — that is how many canteens serve it.
What can I substitute?
Orange is milder and sweeter — then leave out the honey. Cider vinegar is the classic canteen version.
Maple syrup is the vegan choice. With no sweetness the salad is sharper, which suits hearty food.
Olive oil tastes stronger, walnut oil nutty and pricey. Rapeseed is neutral and the Swiss standard.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
How long does carrot salad keep?
Two to three days in the fridge, covered. It softens but does not deteriorate. Add the parsley and seeds only when serving.
Grate fine or coarse?
Fine. Fine shreds absorb the dressing and turn juicy; coarse ones stay dry and hard. For crunch, mix mostly fine with a few coarse shreds.
What goes with carrot salad?
Everything. On a mixed salad platter with beetroot and lamb's lettuce, with meat patties, fish goujons, a Wähe or as a snack. It is the salad that suits any menu.
How much does carrot salad cost per person?
Under 50 centimes. A kilo of Swiss carrots costs about 2 CHF at Migros and Coop and makes eight portions.
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