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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My Ninja Foodi grates the carrots a little too fine I think, so I would suggest hand-grating if that’s the one you have. I used shallots and thought they were a little strong, or…I’m not sure. It just wasn’t exactly like I felt like it should be with so many excellent reviews.
This recipe is a pleasant little surprise! A Cuisinart makes quick work of shredding carrots allowing this to come together vey quickly. Full of flavor, and not heavy, it is a delicious and healthy addition to a summer meal. I served this with Jenn’s slow roasted salmon and crustless broccoli quiche for a brunch. I love that this recipe doesn’t have raisins, or anything sweet. The carrots are subtly sweet which blends nicely with the dijon and small about of green onion.
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!
Simple and delicious!
Delicious. I used fresh basil instead of parsley because it’s what I had, and subbed maple syrup for honey. I also didn’t have green onions so used an onion salt to sub for that + the salt. The flavors still worked great. My first time having carrot salad but it’s great to find a recipe I like that will get more vegetables in me!!
I’ve made this french carrot salad many times and it is a wonderful addition to my routine recipes for elegant and nutritious packable lunches year round.
It was so good!
This was my first time making carrot salad and it was delish. I didn’t notice the flavour mellowed down after 2 hours in the fridge so I did have to add lemon vinegar and add a bit more honey. Since I love the tangy taste as soon as it’s mixed in with the carrots, I’ll make 1.5 times the dressing and pour extra just before serving. Thank you for yet another delicious recipe!
First time I combined dijon with carrots, but, voilà, I have to say it works very well. Thank you!
Thank you so much for that easy and delicious recipe. I grew up in France, and this is better than what I remember from my youth. I tend to use maple syrup instead of honey, and I keep it to only 1 tsp. The best part is, it’s ready in no time, and will keep a couple of days in the fridge, no problem. Another winner!
Side note: in French, it’s spelled “carottes râpées”. For some stupid reason, most of the double consonants tend to be the opposite between the two languages. E.g. appartement vs apartment, adresse vs address, courrier vs courier, etc. 🤪