French Grated Carrot Salad with Lemon Dijon Vinaigrette

5 stars based on 20 votes


I first discovered this carrot salad when I was 20 years old and living in France, and it’s been part of my repertoire ever since. I don’t know why it’s not more popular in the States, but one bite of these parsley-speckled carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market and home kitchen. To tempt you further: it’s a cinch to make, keeps well, and is good for you. The hardest thing about making it is getting out your food processor but once you hoist your machine onto the countertop, the rest is quick and easy. If you can, make it a few hours ahead of time to give the carrots a chance to soak up the dressing.




French Grated Carrot Salad with Lemon Dijon Vinaigrette

Servings: 4
Total Time: 15 Minutes


  • 1 pound carrots, peeled
  • 2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 1-1/2 tablespoons vegetable oil
  • 1-1/2 tablespoons extra virgin olive oil
  • 1-2 teaspoons honey, to taste
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • 2 finely sliced scallions (or 1tablespoon finely chopped shallots)


  1. Grate the carrots in a food processor. Set aside.
  2. 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.
  3. 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

Powered by Edamam

  • Serving size: about 3/4 cup

Reviews & Comments

  • Hello, this recipe sounds perfect to round out the salads Im making for a Bento box lunch for a health fair in my community. Could you please tell me the size of the portion for your carrot salad. It states that it serves 4 but I would like to know the portion size. I was hoping to give only about 1/4 C or so. Thanks so much!

    - Laura on April 22, 2016 Reply
    • Laura, each serving is approximately 3/4 cup. Hope the health fair is a success!

      - Jenn on April 23, 2016 Reply
  • 5 stars

    I made beef stroganoff and this salad to go with it. I could easily have skipped the beef stroganoff and just eaten this delicious salad. Perfect blend of ingredients in the dressing that complemented the sweet carrots. My husband loved it also.

    - Trudy Black on April 12, 2016 Reply
  • 5 stars

    I know why this salad is in Jenn’s repertoire, it will also be in mine. There is not a word to sum up how simple and delicious this salad is. I made it for a birthday party along with some of Jenn’s other recipes and it was devoured.

    - Beatrice on March 9, 2016 Reply
  • 5 stars

    Best I have made but would cut back on the salt by about 25% which is subjective of course. I live alone and go through five pounds of carrots each month and this will become a regular.

    - David on February 29, 2016 Reply
  • 5 stars

    Wonderful recipe! The kids even loved it! Thank you so much for sharing it. The dressing was fabulous. This was my first time making dressing from scratch. We had a little bit of the carrots left over and extra dressing had settled to the bottom so I tossed some baby arugula and sunflower seeds with the leftovers and it was delicious as well!

    - Elizabeth on January 31, 2016 Reply
  • 5 stars

    It was delicious!

    - Keryn on November 29, 2015 Reply
  • 5 stars

    This was simple and fabulous! Trying to get more raw vegies in my diet…

    - Stacy on November 28, 2015 Reply
  • 5 stars

    I love this salad!! I needed to make a vegetable for dinner and only had carrots in fridge. I didn’t want boring old steamed carrots and roasted carrots were too heavy with what else we were serving. I googled carrot salad and found your recipe. I’m so glad I did! I happened to have all the ingredients on hand and it was the perfect light accompaniment with the heavier grilled steak and mashed potatoes we were serving. I will be making this again & again! Thank you!!

    - Whitney on September 30, 2015 Reply
  • Hi Jennifer
    Can I make the summer peach cobbler tomorrow and the French grated carrot salad with lemon Dijon.
    I am having friends for supper Wednesday night to break the fast.
    Thank you so much for all your help and your wonderful recipes.
    Happy New Year.

    - Karen Lichkin on September 21, 2015 Reply
    • Hi Karen, Yes, I think they would go nicely together. Hope everyone enjoys and Happy New Year to you too!

      - Jenn on September 21, 2015 Reply
  • 5 stars

    I loved this recipe. Just great. My reco for others would be to get the amount of pepper correct. I winged it (lack of measuring spoon) and the salad was meh. Added more pepper and it might be the best thing I’ve ever eaten (vegetable category).

    - Gary on September 3, 2015 Reply
  • Can this salad be made the night before

    - Patty on June 22, 2015 Reply
    • Hi Patty, It can, but the carrots will soften up quite a bit. You can always keep the dressing and carrots separate and toss the day of serving.

      - Jenn on June 22, 2015 Reply
  • 5 stars

    This is the first salad I have been able to entice my son to eat. He claims he hates carrots, but he inhales this salad. Go figure LOL :)

    - Elizabeth Short on March 19, 2015 Reply
  • 5 stars

    When I went on exchange in high school my host family made this salad all the time. This is the first time I’ve had it since returning (nearly 6 years later!) and it was just as I remembered. Delicious!

    - Becca on March 3, 2015 Reply
  • 5 stars

    The carrot salad is phenomenal – and I don’t even like carrots! It’s a great accompaniment to your grilled Moroccan chicken. Living in Italy, I used 3 tablespoons of olive oil in lieu of half olive oil and half vegetable oil. Thank you so much for sharing your wonderful recipes!

    - Susan Toyofuku on February 21, 2015 Reply
  • 5 stars

    Tried this salad and it was delicious! Light yet full of flavor. I paired it with a warm beet salad which made for a delicious meal! Thank you for this lovely crisp recipe. -E

    - Eve on February 16, 2015 Reply
    • 5 stars

      Oh! Also I used Kalamata Olive oil from Greece which I discovered in France! Merci!

      - Eve on February 16, 2015 Reply
  • 5 stars

    Had nothing to go with my steak and baked potatoes, just a few carrots in the fridge and was lucky to find a red onion and fresh parsley in the garden. This recipe is fantastically easy to make, tastes fresh and healthy and complement the steak very nicely. My three super critical food critics unanimously requested I make it again. Very happy!

    - Esabee on January 3, 2015 Reply
  • 3 stars

    I couldn’t wait to make this salad. It looked so delicious and the story behind it was very appealing. I followed the recipe exactly and was pretty disappointed. I thought that it was very bland and my husband didn’t like it at all. This is the only one of your recipes that I have tried and was disappointed.

    - Roxana on December 3, 2014 Reply
  • 5 stars

    Thank you! I have been looking for this recipe since I had dinner at mon ami gabi in 2010. I used shallots as mentioned in parentheses.( I also added a couple shakes of champagne vinegar since the server mentioned it is an ingredient. Don’t add it if you don’t want the vinegar taste).

    - Berni on October 24, 2014 Reply
  • 5 stars

    What a surprisingly delicious salad, I’ve made it about ten times as it has become a firm favourite! It tastes different each time but always delicious, I think I’m becoming less rigid about the proportions. Thank you I look forward to trying out your other recipes, thank u so much!

    - Neenee on September 14, 2014 Reply
  • 5 stars

    I’ve had 2 chemo treatments in the last few weeks. NOTHING tasted good to me. I kept trying different things, hoping to find something that I could just – yum. This salad was it. SO delicious – and I love that it keeps for a few days (so important when you are cooking for one). I used only olive oil, and 2 TBS of that, as well as adding some lemon zest. It was just – amazing. Ty, ty, ty for posting this… I will make it again and again.

    - michelle on August 10, 2014 Reply
    • Hi Michelle, I am sorry you are going through chemo I pray for peace,healing and strength for you. I have a friend starting chemo in a couple of weeks I keep telling her how important eating nutritious is no matter how bad it taste don’t grab for junk you wont enjoy it anyway and it will do nothing good for your body so make it healthy. If you are on Pinterest check out Sandra Follin that’s me I have a Cooking Healthy Board and a Recipes Tried and True (worth making again and again) maybe there is something you would like.
      Wishing you all the Best.
      Thank you for your review.

      - Sandra on August 24, 2014 Reply
  • 5 stars

    This is hands down my favorite recipe. A big bowl of this salad with fresh crusty bread…amazing. Also I tend to add more lemon juice.

    - Alicia on July 19, 2014 Reply
  • 5 stars

    Really enjoyed this salad last night… too often I find carrot salads a little overly sweet, and this had just the right amount of zing thanks to the lemon and dijon. I’ll admit I didn’t measure the dressing ingredients (we tend to prefer “unbalanced” dressings with a higher vinegar/citrus to oil ratio), and just adjusted to taste, but what a wonderful way to add a little punch to the carrot. And as I just purchased a mega bag of organic carrots at the request of the 3 year old, great way to make a decent dent in the bag. :-) This will grace our table again, for sure.

    - Cristina Lynch on July 9, 2014 Reply
  • Thanks for sharing this recipe! It was delicious, I loved the dressing. I have made it before but never with honey and parsley. It’s so easy and tasty! Thanks!

    - Andreea on February 4, 2014 Reply
  • Just tried this recipe and it was an absolute hit with my family . It tasted simply amazing ,Thanks for sharing it with us !!!

    - Tapi on September 24, 2013 Reply
  • Came across this recipe when I was looking for a way to use up a bag of shredded carrots and I really enjoyed it – it was light, crunchy and refreshing. I added the zest of half a lemon for some additional flavor. It was even better after letting the flavors marinade for a day. Thanks!

    - Kay on August 21, 2013 Reply
  • I make this often and everyone loves this but being a garlic lover we do add at least a small glove or two squeezed and some finely chopped scallions on top.
    This is a beautiful and healthy salad. I will also add golden raisins if I have them on hand for the texture.
    Thanks for the recipe!

    - petra on March 10, 2013 Reply
  • I served this at a recent dinner party. So simple to make, but surprisingly good!

    - Rachel on March 9, 2013 Reply
  • Definitely add the zest from the lemon and an extra tsp. honey. Nice change from the basic green salad.

    - Cherie F. on March 9, 2013 Reply
  • I made this with purple skinned carrots I had just harvested which were, alas, a touch bitter. With the dressing the salad was absolutely delicious – and sooo simple. Left the purple skin on and it looked great too. Fantastic.

    - Nicole on December 28, 2012 Reply
  • I just made this for my family to go with chicken tacos, and we all enjoyed it. I subbed out lime juice and cilantro for the lemon and parsley, which complemented the meal well. Very refreshing and nice!

    - Mary on September 16, 2012 Reply
  • This makes about 4 cups salad, which isn’t that much to grate carrots by hand. I used only olive oil, and used 1-1/2 Tbsp lemon juice and 2 tsp. honey. Next time I’ll add a little more mustard for a bit more zing. This was very refreshing, and a recipe I’ll definitely make again!

    - Maria on September 5, 2012 Reply
  • Yum! I had this when I was in Paris – it’s so simple and tasty. You’ve given me a clue what to make as a side for just myself with my solitary carrot in the fridge.

    - Bibi on August 23, 2012 Reply
  • How many cups is a pound of grated carrots?

    - Charlene K. Witham on August 16, 2012 Reply
    • Hi Charlene, Unfortunately, I have no idea…but will measure next time I make a carrot salad. Sorry I can’t be more helpful at this moment.

      - Jenn on August 18, 2012 Reply
  • I tried making this salad and made it without the parsley. I also changed the fresh lemon juice to concentrated. It wasn’t too bad but, different.

    - Michele on June 26, 2012 Reply
  • This was a big hit at a fund raiser dinner…had many requests for the recipe because it is so healthy…also kept well for several days.

    - Diane on June 21, 2012 Reply
  • I thought this was too bland. I added the juice from the rest of the lemon and then it was delicious.

    - Debbie F on June 20, 2012 Reply
  • hey! myself…a teen who loves cooking!!! was trying to find smthing new to prepare for my mum and dad… its a great complement to my dish. thank you!!!!!!!!!!

    - vidisha on June 6, 2012 Reply
  • This is a healthy salad. It’s great for a side dish or sometimes I eat it for lunch. Last week I tripled the recipe and brought it in for my daughter’s class. She had to make something from France and I thought of this simple classic salad.

    - Tracy on March 7, 2012 Reply
  • This is absolutely delicious! So easy to make too. Thanks so much for the recipe!

    - laura on March 7, 2012 Reply
  • Love carrots in a salad or that make the salad. Sounds lite and refreshing. Will make it soon.

    - Diana on March 3, 2012 Reply
  • Took this to a family BYOD (bring your own dish) and it was a hit!!!! Everyone loved it. A beautiful color to add to the assortment of dishes brought. I will always take this from now own

    - cindi on March 2, 2012 Reply
  • The perfect side dish to take along to a party!

    - Cindy Nelson on March 1, 2012 Reply
  • i had so many carrots this past summer, so i searched for a new recipe and found this one. i tried it and found it to be so yummy. i did add more honey and dijon mustard. also i used only olive olive. and i added lemon zest. i live in japan and have made it for several pot luck meals. everyone loved it and asked for the recipe. it’s surprisingly delicious and easy; however my cheap food processor wouldn’t do the carrots, so i have always hand grated them which took ages, but was well worth it! thank you!!

    - carol k. dallos on December 22, 2011 Reply
  • Yummy! Thanks for sharing

    - Gail on September 19, 2011 Reply
  • I tried this tonight and loved it. Linked to it on FB and btw I was out of honey due to baklava making earlier in day so used Agave nectar. The dijon, parsley and sweet stuff were a nice savory change from the orange juice dressing I usually use that the kids hate… this one is a total keeper Thank You

    - Elka Minor on August 18, 2011 Reply
  • Why is there two different kinds of oil? Can I just use the Olive oil?

    - Jeanne Dow on July 7, 2011 Reply
  • I made this salad as stated, but added one more teaspoon of honey. I LOVE this salad!! Thank you so much for posting this recipe. The dressing makes it heavenly. It’s so simple, and so refreshing. I will be making this regularly now, for sure. Thank you!

    - Katy on July 5, 2010 Reply

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