Shredding a carrot is a great way to get all the flavor of a carrot into a dish without having large pieces in your finished dish.  By shredding it finely and cooking it down, the small pieces of carrot essentially “melt” into whatever you’re cooking.

I use this technique for many of my meatball and meatloaf recipes, as well as for my basic tomato sauces.  It’s also great when you want to use carrots in salads that are mixed together like coleslaw.

Here is a quick video where I shred a carrot using a box cutter.  I like to use the side with the 2ndsmallest holes that produces a finished product that is an inch or two long and very fine – like angel hair pasta.


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