Rüeblisalat (Swiss Grated Carrot Salad)

The Quirky Foodster Team

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Servings

Ingredients

Medium carrots, peeled and finely grated — 5
Orange juice — 30 ml (2 tbsp)
Lemon juice — 15 ml (1 tbsp)
Vegetable oil — 30 ml (2 tbsp)
Honey — 1 tsp
Chopped fresh parsley — 2 tbsp
Sunflower seeds or chopped walnuts — 20 g (2 tbsp)
Salt — to taste

Method

Finely grate the carrots into a large bowl.
Whisk together the orange juice, lemon juice, oil, honey and salt to make the dressing.
Pour the dressing over the grated carrots and toss to combine well.
Let stand for 10 minutes to let the flavours meld, then scatter with parsley and sunflower seeds or walnuts before serving.

Introduction: A simple, bright salad especially associated with the canton of Bern (home to the famous Bern carrot festival), rüeblisalat combines finely grated carrots with a citrusy dressing, a refreshing staple on Swiss lunch tables.

Cultural Background: A simple, bright salad especially associated with the canton of Bern (home to the famous Bern carrot festival), rüeblisalat combines finely grated carrots with a citrusy dressing, a refreshing staple on Swiss lunch tables.

Tips: Grate the carrots finely for the best texture and dressing absorption. Letting the salad rest a little before serving improves the flavour.

Variations: Add a handful of raisins for extra sweetness. Use apple cider vinegar instead of lemon juice for a different tang.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Served cold; no reheating required.

FAQs:

Q: Can I make this ahead of time?

A: Yes, it keeps well for up to a day, though the carrots will soften slightly with time.

Q: Is rüeblisalat traditionally sweet or savoury?

A: It’s a light, slightly sweet-tart salad, balanced by the citrus dressing.