French Grated Carrot Salad with Lemon Dijon Vinaigrette
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Prepare a French classic—carrotes râpées—the iconic carrot salad cherished in every corner of France, from bustling markets to cozy home kitchens.
I first discovered this grated carrot salad when I was 20 years old and living as a college student in France, and it’s been a staple in my kitchen ever since. I’m always puzzled why it’s not more popular in the States, but one bite of these parsley-specked carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market, and home kitchen.
The salad is not only a cinch to make, but it also keeps well and is good for you. If you have time, let it sit for a few hours before serving—the flavors really come together that way. It’s perfect for picnics or as a light side with egg salad sandwiches, or grilled chicken.
Table of Contents
“I have looked for a similar recipe for over 25 years, since I first had the salad in France. It is as good as I remember!”
What You’ll Need to Make French Carrot Salad
- Carrots: The sweet, crunchy base of the salad.
- Dijon mustard: Adds a tangy flavor and helps emulsify the dressing.
- Lemon juice: Provides acidity and brightness to the dressing.
- Vegetable oil and Extra-Virgin Olive Oil: Form the base of the dressing. A combination is used for a balanced flavor, as as olive oil alone can be overpowering in the salad.
- Honey: Adds sweetness to balance the acidity of the lemon juice.
- Fresh parsley: Adds freshness and a vibrant green color to the salad.
- Scallions: Adds a mild onion flavor and a bit of crunch to the salad.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Shred the carrots in a food processor. Set aside.
In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper.
Whisk to combine.
Add the carrots, fresh parsley and scallions.
Toss well, then taste and adjust seasoning if necessary.
Cover and refrigerate until ready to serve.
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French Grated Carrot Salad with Lemon Dijon Vinaigrette
Prepare a French classic—carrotes râpées—the iconic carrot salad cherished in every corner of France, from bustling markets to cozy home kitchens.
Ingredients
- 1 pound carrots, peeled
- 2 teaspoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 1½ tablespoons vegetable oil
- 1½ tablespoons extra virgin olive oil
- 1-2 teaspoons honey, to taste
- Heaping ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 finely sliced scallions (or 1tablespoon finely chopped shallots)
Instructions
- Shred the carrots in a food processor. Set aside.
- In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
Nutrition Information
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- Serving size: about 3/4 cup
- Calories: 150
- Fat: 11 g
- Saturated fat: 1 g
- Carbohydrates: 14 g
- Sugar: 8 g
- Fiber: 3 g
- Protein: 1 g
- Sodium: 253 mg
- Cholesterol: 0
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Yum! I liked that I could eyeball all the dressing ingredients – didn’t have to measure perfectly, and it was delicious! My husband said to keep the recipe…and he usually doesn’t even like vegetables.
I was in France about 16 years ago and they made this for us. I have been thinking about it recently. I was so pleased to have been able to find a recipe for it! Thank you!!
Lovely salad! I’ll double the amount next time. I can eat the whole serving myself!!
I am using the 3 bags of carrots in the fridge during “stay at home Easter” and found this recipe which is delicious! I actually cheated and made the dressing in my Bellini first, then added the carrots etc and chopped/wizzed the whole lot up together.
I love, love, LOVE this carrot salad! It is so light, fresh, and refreshing. I’ve made this about 4 times recently including another batch a few minutes ago to replenish the batch just finished. I make it exactly to the recipe with an addition of about a tablespoon of apple cider vinegar.
I could eat this salad every day all day and probably never get tired of it lol.
Thank you so much Jenn for your wonderful website and recipes!
Delicious, healthy and easy! What more could you ask for? I’ll will be using this recipe frequently and it will replace any coleslaw recipes.
Great! Now a favourite.
All the recipes I’ve tried so far have been very tasty.
Thank you Jenn,
Nicola
yummmm I added shredded beets, arugula, and some fennel. thank you!!
This salad is delicious and costs almost nothing to make. Perfect to take to work in a jar to have for lunch during the week along w/a sandwich or soup. Thanks!
Delicious!
Going on a camping trip for 2 days ,plain on making it in advance will it hold up ???
Sure, Denise, this should stay good for a few days if kept cold. Have fun camping!