For this raw salad, the carrots can be shredded using a Cuisinart shredding blade or a hand grater with about 1/8-inch holes (3 to 4 mm). Larger shreds than that or carrots sliced in julienne, even as small as 3 mm, make coarse eating, while finer shreds are close to mush. The leftover salad is good the next day, although the lightly toasted flavor of t…