Wash two carrots thoroughly and slice them thinly using a grater, keeping the skin on.
Add 1 teaspoon of salt to the grated carrots and mix well. Let them sit for 15 to 20 minutes to cure.
Mix 50g of cream cheese with 1 teaspoon of honey to create a smooth honey cream cheese.
Cut the avocado in half, remove the pit, peel it, and slice it thinly.
After curing, rinse the carrots lightly but do not wash off the excess moisture—squeeze out the water by hand firmly.
Add 1 tablespoon of sugar, 1 tablespoon of lemon juice, a pinch of pepper, 2 tablespoons of olive oil, and 1.5 tablespoons of whole grain mustard to the squeezed carrots. Mix gently while wearing gloves to finish the carrot râpe.
Spread the prepared honey cream cheese on a toasted baguette slice, then pile on generous amounts of avocado and carrot râpe.
Finish by drizzling a small amount of olive oil on top.
Slice carrots thinly and cure them in salt for 15 to 20 minutes, then squeeze out all moisture.
Mix sugar, lemon juice, pepper, olive oil, and whole grain mustard into the carrots to make the carrot râpe.
Spread cream cheese on a baguette, add avocado and carrot râpe, then finish with a drizzle of olive oil.
Cooking tips 💡
The thinner the carrot slices, the shorter the curing time and the better the texture.
Letting the carrot râpe rest in the refrigerator for up to a day enhances its crispness and flavor when served cold.
Using freshly squeezed lemon juice instead of bottled adds a much fresher taste.
Yeo Kyung-ok's Carrot Cabbage Râpe Sandwich
A healthy and hearty sandwich packed generously with crisp, refreshing carrot cabbage râpe and smooth fried eggs
15minEasyMeat & mains
white sandwich breadlettuceeggscarrot cabbage slaw