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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i made it. Don’t know what i did wrong but it was awful really nasty tasting i had to through it out
Confession: I strongly dislike raw carrots. BUT I love this salad. I made it for a crowd and so many people went back for seconds that we ran out. As suggested, I let is sit for several hours and the flavors truly did improve.The only change I made was swapped the scallions for chives simply because our chives were growing wild in our herb garden. Definitely recommend this recipe, particularly for parties, crowds, and make ahead dishes.
I forgot to mention that I served this with smoked paprika pork tenderloin and stewed green beans. Great meal!
I’ve tried this twice now, once with grocery store carrots (awful and mushy) and once with homegrown rainbow carrots (more carrot-y, less mushy). My palate must be too Americanized. It was sort of ok with the homegrown carrots and the addition of raisins, but my kids (who normally devour brussel sprouts and eat carrots any way they can have them) wouldn’t eat it. Not one I’ll make again.
This is so delicious!! I had to add a second tablespoon of lemon juice to balance the vinaigrette. My carrots were firm organic and the honey was organic, too- perhaps they were unusually sweet.
So easy, so pretty. Made as a side for French dip sandwiches.
Vinaigrette was way too strong. Followed the recipe exactly. The only things i could taste were the parsley, onions and vinaigrette… for a carrot salad, everything but the carrots. Really disappointed.
Perhaps the market’s carrots were not as fresh as they could have been and lost flavor and sweetness. Bummer.
I loved this recipe! It was fresh, easy and delicious – The trifecta 🙂
When I first saw this dish at a French restaurant I thought, what’s the big deal about a boring carrot salad? Oh my goodness I could not have been more wrong. This salad is delicious!!! Thanks for the awesome recipe!
I will try this recipe next time my CSA farmer has carrots, which should be soon, I think. Note: carrot leaves are a great substitute for parsley, so if you get fresh carrots from the market, no need to buy parsley… made a great tabouleh salad with fresh carrot leaves last year!
This was such a great recipe, and I will be making this more frequently from now on. I added some chopped walnuts for my own taste and thought it definitely enhanced it. I also used it as a “slaw” in a taco with corn tortillas and seared chicken breast. The salad is so flavorful you don’t need any condiments.
This salad is easy to make and super refreshing. Another great addition to my list of salads i can make when doing a potluck lunch with my friends.
It’s hard to find a good recipe for salads made with firmer vegetables that does not use mayo, but this one quickly became a favorite of my entire family and everyone else who has tasted it. Thanks!