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French Grated Carrot Salad with Lemon Dijon Vinaigrette
This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
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-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.
To tempt you further, this carrot salad is 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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French Grated Carrot Salad with Lemon Dijon Vinaigrette
This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
Ingredients
- 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)
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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Reviews & Comments
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Can I make this the night before, if serving for an early brunch or will it make the carrots too soggy?
It should be fine, Andi — hope you enjoy!
Very good dressing, so tangy, an upgrade to a childhood favorite.
This is seriously good, to go with pastry mains as we had tonight. I added some celery as it is nearing running to seed in the garden, as are our carrots, the initial stimulus for making it. I added lemon zest to the carrots and celery, lots of parsley as its at its best just heading to flower, omitted the salt and a great outcome.
A fabulous salad that elevates carrots from ordinary to hero. Another winning recipe from Once Upon a Chef, thank you Jenn Segal.
I made this to go with a broccoli cheddar bake (however, mine was with a crust, as the kids love crusts ;-))
I liked it very much (not so the kids, but hubby and I ate almost everything). The next day, I was lucky to find 3 more carrots in the fridge at work, so I could stretch the little leftoversfor lunch. 😉
It paired the broccoli bake nicely, in terms of color and texture. I will be making this again soon! 🙂
Hi! my question is: are the carrots shredded or grated? the picture shows shredded but the recipe states grated – thanks!
Hi Lisa, they should be shredded. Sorry for any confusion — I’m going to change the wording in the recipe.
thanks! making it this weekend!!
It’s perfect. Always looking for simple recipes to make quick sides.
This is so simple and so amazing! Cool and crisp – perfect for the current heatwave we are having in the Pacific Northwest. Thank you!
I love this salad! Not a fan of carrot salad with raisins. This one is sweet and tangy. The parsley adds a nice freshness.
Coukd I use a grater instead of the processor?
Sure – hope you enjoy!
A real winner even without the scallions and parsley. It’s a family favorite. Thanks.
I made it using my own parsley and a lemon from my Meyer lemon tree! Delicious and deliciouser the next day.
lovely recipe. Served at a bbq, nice and fresh tasting, with enough acidity from the lemon to cut though the heavier meat and bread
Can I use prepackaged shredded carrots?
Sure!
I’ve never had anything like this and I’m completely in love! I’ve made it 3 times this week! It’s great as a side or even over greens. I make it with shallots (instead of scallions). I love the savory and spicy (dijon) flavors with the sweet carrots. At this rate, I’ll be turning orange!!
So simple to make and SO delicious! Our 5 year old pretty much threw it together after I peeled and grated the carrots and scissored chives in place of the scallions we did not have on hand. We also did not have parsley, but no one missed it. Our daughter enjoyed learning about the science behind emulsifying, she also was very proud to receive compliments on ‘her’ recipe from her father. 👩🏻💻
Delicious! A much nicer, more savory flavor that the standard carrot – raisin version.
Made this carrot salad and it was very good. The sauce is what makes it. Recommended!
Wow! Every since I was a child, I’ve been grating carrots and eating them with vinegar and salt–not a family tradition just my weird preference. I used to eat that almost every day in elementary school! I’m so excited to try this recipe. Yay!
Delicious! I added a bit of finely sliced white cabbage as well. Everyone loved it!
This was a delicious side dish! I did not have a lemon, so I used an orange and it was still great! Leftovers went onto lettuce for a nice salad that didn’t need any additional dressing. Thanks for the recipe!
I made this on a complete whim, not expecting much from a humble carrot, BUT OMG…it was so delightful as a side with our luncheon sammies!! I immediately added it to my must do take away recipes!!
This salad has been added as one of my go-to recipes! I love that it’s a quick, healthy, and tasty veggie side! My kids will it eat, which is always a plus! Super simple and full of flavor!
I had a last minute invitation to a potluck dinner with a crowd and the only thing I had of any quantity in the house was carrots. That was the first time I made this salad and it was a hit! I was asked for the recipe by just about everyone including several people claiming they didn’t like salads at all. Needless to say it is a regular in our lunch and dinner rotations. Thank you.
This is such a simple but delicious little salad. Try it on a slice of buttered baguette, it’s even better!
Awesome recipe. It is a great lunch now that my entire family is home for COVID. My family loves this. It is moderately easy to make and the fresh taste is great in the winter.
Great recipe, but try replacing the parsley with rosemary. Even better, IMHO!
This French version of the carrot salad was HEAT:
H for Healthy
E for Ease of preparation
A for Availability / Accessibility of ingredients
T for Tasty, very very tasty!
Nice one Jenn . . .
So easy! So tasty! So refreshing! That ingredients are all pantry staples is just an extra bonus. I will be adding this recipe to my “go to” list.
This fast, easy salad is de-LISH-ous! I approximately halved it for 3 people; although we had it on the side of steamed mussels, I would imagine it would compliment many many mains.
Just to give it a bit of a tang, I added about a teaspoon of a local product called “That Mustard Sauce) which has: Garlic Mustard with jalapeño. It adds a bit more to an already great tasting dressing. Thank you
YUMMY !
I made the carrot salad it was okay I would not make it again.
I can’t understand why so many stars were given?
Thanks for this recipe. It’s really what I grew up with in France (probably without the honey). One of the “crudités” along with similar vinaigrette salads of cucumber, celery (root), red beets.
A treat.
This was simple and delicious!
Only substitutes I made was lime juice instead of lemon and garlic chives from the garden instead of scallions. Just because that’s what I had.
Will definitely make this again!
I liked what someone said that this would be good with tacos. Next time I do fish tacos I might make this.
I like Charlotte’s idea of adding mint. I followed the recipe exactly, and found it bland and too salty. Had to add more carrots, lemon juice, Dijon, and honey to balance it out. Next time will try it with mint, and hold the salt to the end, so that I can get it to a level that’s more to my taste.
Sooo…delicious!🥰👌
Absolutely love this salad
You have to try this! Hubby & I love it and will be making regularly now. My carrots were sweet on their own, so I omitted the honey. It was a perfect crunchy & savory dish.
This salad is absolutely lovely and so much lighter and better than the heavy mayonnaise laden carrot and raisin salad of my youth. Unfortunately, I didn’t have parsley, but mint grew in my yard so I tossed that in instead.
I tried your recipe exactly and loved it.
I now make it my way: add a grated daikon radish with the carrots; use a grated sweet onion, like a Vidalia, instead of green onions.
This is a superb sort-of-like-cole slaw salad and condiment. I use it on tacos, sandwiches, and as a side. Thanks 😊 for the recipe.
So Delicious and easy! Thank you!
Made this today for lunch for my (French) family – they all loved it! Including picky kid eaters who don’t usually like having chopped parsley in their food. A keeper!