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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.

carrot salad in white bowl

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.

“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

ingredients to make 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.

shredded carrots in bowl of food processor.

In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper.

dressing ingredients in glass bowl.

Whisk to combine.

whisked dressing in bowl with whisk.

Add the carrots, fresh parsley and scallions.

carrots, parsley, and scallions added to dressing in bowl.

Toss well, then taste and adjust seasoning if necessary.

tossed carrot salad in bowl.

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.

Servings: 4
Total Time: 15 Minutes


  • 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)


  1. Shred 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
  • 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 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!

    • — Johanna Goodwin on March 26, 2024
    • Reply
  • Simple and delicious!

    • — Sarah on March 19, 2024
    • Reply
  • 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!!

    • — margaret on February 24, 2024
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  • 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.

    • — Stephanie on February 19, 2024
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  • It was so good!

    • — Quinn on February 12, 2024
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  • 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!

    • — Mimi Shin on January 25, 2024
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  • First time I combined dijon with carrots, but, voilà, I have to say it works very well. Thank you!

    • — Sofia on December 14, 2023
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  • 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!

    • — Anne on November 28, 2023
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  • Hello Jenn, I loved this one as it was so refreshing during the hot summer and now hot fall months. I was lazy and chopped the carrots but made it ahead to let everything “marinate.” Generally, do flavors change after sitting together for a day or other period of time? I know you mentioned “sprucing” this one up. Thanks again.

    • — Keith Taylor on October 30, 2023
    • Reply
    • Glad you like this, Keith! Yes, the flavors do mellow a bit while it sits in the fridge; generally salads will exude a bit of water as they sit so sometimes need a little sprucing up again before serving. 😊

      • — Jenn on October 31, 2023
      • Reply
  • Having lived and worked in France and always having this in the fridge after buying it ready made at the supermarché I have always sought the perfect recipe to replicate it. And it’s this! So simple and so effective. Thankyou so much for finally putting down the ultimate carrottes rapées!

    • — Gemma on September 30, 2023
    • Reply
  • This was delicious! Definitely a keeper. Thank you!

    • — Lisa on September 9, 2023
    • Reply
  • Will this still taste “fresh” for 2 days in the refrigerator?

    • — anna on September 6, 2023
    • Reply
    • Sure, Anna, that should be fine. Enjoy!

      • — Jenn on September 6, 2023
      • Reply
  • This is a delicious salad! I’ve been making it week after week for our Shabbos meal! Compliments from all who tasted it:)

    • — Bassy on July 21, 2023
    • Reply
  • Very delicious and highly recommend! Thank you for posting.

    • — Kimberly on July 9, 2023
    • Reply
  • Delicious!! Thank you so much ~

    • — Susan on July 4, 2023
    • Reply
  • I don’t typically write reviews, and I typically do not like carrots. I decided to make this recipe due to the fact it had good reviews and I am trying to eat better. I have to tell you, this salad is AMAZING! The flavors are just Devine! This will be a regular in my eating healthy journey! Thank you so much!

    • — Jennifer Stinson on June 24, 2023
    • Reply
  • I have to leave a comment after making this salad – It was absolutely delicious!!! My entire family went crazy for it and I will definitely be making it again!!! It had a unique flavor, but made with all simple ingredients! The only down side is that it didn’t make enough!! I will be doubling (or tripling) the recipe next time!!! Thank you for the recipe!!

    • — Nikki on June 22, 2023
    • Reply
  • I’ve been cooking for over 50 years. I made this salad exactly as written for a party. The salad was crunchy and the dressing really delicious. However, the fresh parsley made it very bitter. I was the only one able to eat it because I don’t like to waste food. Next time I will not include any parsley.

    • — Kathleen Davis on June 15, 2023
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    • Parsley is not bitter and two tbsps isn’t enough to radically change the taste.

      • — derek on June 24, 2023
      • Reply
    • Perhaps you used the wrong parsley? (Garnish/curly parsley vs Italian/flat leaf parsley)

      • — Michelle on March 24, 2024
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  • This salad is amazing and it is even better the second day!

    • — Kimmie on May 18, 2023
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  • Made this for a picnic this weekend according to the directions, but also added a chopped apple. It was delicious. Light and citrusy.

    • — Nanc on April 22, 2023
    • Reply
  • I love carrot salad and was put off making it regularly by preparing the julienne strips of the carrot.
    I have bought a hand held device – like a potato peeler – especially for ‘julienne’ it works a treat.

    • — Shirley Wheeler on April 14, 2023
    • Reply
  • This salad was absolutely amazing! My whole family loved it!

    • — Jessica Bauman on April 3, 2023
    • Reply
  • I made this salad today (not for the first time). As my spouse could tell the difference between parsley and cilantro at the supermarket, I had the latter in the fridge, so I tried substituting. It works, but it does taste different.

    • — Anne on March 12, 2023
    • Reply
  • I made this salad using chopped fresh dill in place of the parsley. It’s a delicious substitution!

    • — Lisa on February 14, 2023
    • Reply
  • Delicious! This is a grate [sic]way to use up that aging bunch of carrots in the fridge. Very adaptable recipe, will definitely make again.

    • — Christina W on February 11, 2023
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  • This was even better the next day!

    • — Samantha on January 18, 2023
    • Reply
  • Delicious salad! Nice combination of flavors. Easy to make and was enjoyed by my entire family. Keeps well in the refrigerator for the 2nd day, if there is any left!

    • — Ann S. on January 2, 2023
    • Reply
  • I made this for Friday night dinner (it’s Thurs. night so it’ll have about 20 hours to sit in the fridge). I added one grated apple, 1/2 cup raisins and a handful of pumpkin seeds for added crunchiness and sweetness. I had to ‘make’ dijon by mixing white wine and white vinegar. Looks scrumptious and I can’t wait to taste it!

    • — Ruth on December 8, 2022
    • Reply
  • I just made this for supper last night and it was delicious 😋
    I had to substitute:
    Agave syrup, because my wife is sensitive to honey;
    Bottled lemon juice (sorry!)
    Red onion instead of scallions or shallot (~1/4 c?) sliced paper thin with a mandoline.
    I made it about 3 hours early, and the taste had mellowed some of the sharpness of the Dijon. My wife loved it!
    Next time I’ll have real lemons on hand and try the scallions or shallots. It was close to a little on the sweet side for our taste, which could be the difference between the perceived sweetness of honey and agave, but at any rate wasn’t near what most people would consider too sweet. I would adjust it according to what it’s being served with. I also think adding a touch of spicy stone ground mustard would be good if I was bringing it to a backyard barbecue, with ice cold beer!
    Really great, thanks for sharing this!

    • — Jex on August 21, 2022
    • Reply
  • I’m not one to follow recipes exactly but I did on this and it is spot on. So delicious. I CANNOT get enough of it. Thank you

    • — Pamela on August 16, 2022
    • Reply
  • can you use matchstick carrots?

    • — Joni on August 12, 2022
    • Reply
    • Sure – enjoy!

      • — Jenn on August 13, 2022
      • Reply
  • I’ve just come back from France and my favourite food was carrot rapees, this recipe is spot on ! So delicious, thanks for the recipe 🤩

    • — Jules on July 24, 2022
    • Reply
  • Oh my gosh this is good.

    • — Julia on June 26, 2022
    • Reply
  • Delicious! I love all your recipes. What would happen if I were to omit the vegetable oil in this one?

    • — Claudia on May 29, 2022
    • Reply
    • Hi Claudia, glad you like it! Instead of omitting the oil, I’d replace it with additional olive oil.

      • — Jenn on May 31, 2022
      • Reply
      • That’s what I did.

        • — Julia on June 26, 2022
        • Reply
  • I (73 yo male) made your raw carrot recipe, great recipe, and it turned out great, I loved it.

    • — Randall G. on May 18, 2022
    • Reply
  • Very refreshing! It was about time I learned how to use the shredding disc on my Cuisinart 😆. I like this salad with the larger amount of honey (2 tsp.) to balance with the Dijon mustard. I’ll be serving this on Easter Sunday. It’s a keeper!

    • — Vicki Frederick
    • Reply
  • This carrot salad is delicious! I made it for a group of friends that came for dinner and everyone loved it. This is now going to be on my vegetable side rotation~ Thank you for another great recipe Jenn!

  • Fabulous! Delicious and super easy to make!

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