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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This is seriously good, to go with pastry mains as we had tonight. I added some celery as it is nearing running to seed in the garden, as are our carrots, the initial stimulus for making it. I added lemon zest to the carrots and celery, lots of parsley as its at its best just heading to flower, omitted the salt and a great outcome.
A fabulous salad that elevates carrots from ordinary to hero. Another winning recipe from Once Upon a Chef, thank you Jenn Segal.
I made this to go with a broccoli cheddar bake (however, mine was with a crust, as the kids love crusts ;-))
I liked it very much (not so the kids, but hubby and I ate almost everything). The next day, I was lucky to find 3 more carrots in the fridge at work, so I could stretch the little leftoversfor lunch. 😉
It paired the broccoli bake nicely, in terms of color and texture. I will be making this again soon! 🙂
Hi! my question is: are the carrots shredded or grated? the picture shows shredded but the recipe states grated – thanks!
Hi Lisa, they should be shredded. Sorry for any confusion — I’m going to change the wording in the recipe.
thanks! making it this weekend!!
It’s perfect. Always looking for simple recipes to make quick sides.
This is so simple and so amazing! Cool and crisp – perfect for the current heatwave we are having in the Pacific Northwest. Thank you!
I love this salad! Not a fan of carrot salad with raisins. This one is sweet and tangy. The parsley adds a nice freshness.
Coukd I use a grater instead of the processor?
Sure – hope you enjoy!
A real winner even without the scallions and parsley. It’s a family favorite. Thanks.
I made it using my own parsley and a lemon from my Meyer lemon tree! Delicious and deliciouser the next day.