20
2009Grated Carrot Salad
I first discovered this salad when I was 20 years old and living in France, and it’s been part of my repertoire ever since. It’s light, crunchy and delightfully tasty…delicious on its own or the perfect accompaniment to a sandwich or warm baguette for lunch. 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.
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Ingredients
- 1 pound carrots, peeled
- 1 teaspoon dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1-1/2 tablespoons vegetable oil
- 1-1/2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, roughly chopped
Instructions
- Grate carrots in a food processor. Set aside.
- In a salad bowl, combine dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust seasoning if necessary.
Katy
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!
Jeanne Dow
Why is there two different kinds of oil? Can I just use the Olive oil?
Elka Minor
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
Gail
Yummy! Thanks for sharing
carol k. dallos
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!!
Cindy Nelson
The perfect side dish to take along to a party!
cindi
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
Diana
Love carrots in a salad or that make the salad. Sounds lite and refreshing. Will make it soon.
laura
This is absolutely delicious! So easy to make too. Thanks so much for the recipe!
Tracy
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.
vidisha
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!!!!!!!!!!
Debbie F
I thought this was too bland. I added the juice from the rest of the lemon and then it was delicious.
Diane
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.
Michele
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.
Charlene K. Witham
How many cups is a pound of grated carrots?
Jenn
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.
Bibi
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.
Maria
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!
Mary
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!
Nicole
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.
Cherie F.
Definitely add the zest from the lemon and an extra tsp. honey. Nice change from the basic green salad.
Rachel
I served this at a recent dinner party. So simple to make, but surprisingly good!
petra
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!