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French Grated Carrot Salad with Lemon Dijon Vinaigrette

4.5 stars based on 39 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.

carrots

grated-carrots-and-parsley

 

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French Grated Carrot Salad with Lemon Dijon Vinaigrette

Servings: 4
Total Time: 15 Minutes

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

  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.

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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.

Reviews & Comments

  • 1 stars

    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.

    - Debra on November 5, 2017 Reply
  • 5 stars

    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.

    - Astrid on October 27, 2017 Reply
  • 1 stars

    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.

    - D on September 24, 2017 Reply
    • Perhaps the market’s carrots were not as fresh as they could have been and lost flavor and sweetness. Bummer.

      - Astrid on October 27, 2017 Reply
  • 5 stars

    I loved this recipe! It was fresh, easy and delicious – The trifecta 🙂

    - Nora on September 21, 2017 Reply
  • 5 stars

    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!

    - Allie on September 18, 2017 Reply
  • 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!

    - Danielle Bissonnette on June 30, 2017 Reply
    • 5 stars

      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.

      - Lee on August 17, 2017 Reply
  • 5 stars

    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.

    - Andrea on May 11, 2017 Reply
  • 5 stars

    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!

    - Barbara Deneke on April 27, 2017 Reply
  • 5 stars

    I made this to have with your Grilled Chicken Kebabs and Basmati Rice Pilaf for a party of 7…I made 1.5 the amount and was enough for some leftovers. It all turned out great and this tastes so refreshing and I could grate the carrots about 6-7 hours before and then mix it together a couple hours before. I hand grated some of it as my food processor grater wasn’t working as well and it didn’t take too long. Thanks!

    - Kate on March 20, 2017 Reply
  • This is delicious! I used grapeseed oil instead of vegetable. Also added a bit of dill.

    Can’t wait to see how it tastes with the pulled pork I made for dinner 🙂

    - Reanna on March 13, 2017 Reply
  • 5 stars

    Loved this, very delicious. I did a little twist second time l made it, used a little mayo. But either way it’s lovely. Thanks for a wonderful salad. It’s a keeper

    - Melanie on February 1, 2017 Reply
  • 5 stars

    Made this wonderful carrot salad for Sunday dinner. I used colored carrots (red, yellow, white and orange) and it made for a very pretty presentation! The dressing is superb. Served with grilled salmon and for dessert we had Jenn’s recipe for Warm Lemon Pudding Cake! Another Once Upon a Chef winner dinner!!

    - Liesel on January 30, 2017 Reply
  • 5 stars

    It was simple, easy and wonderful. What else can someone expect from carrots?

    I had never being a carrot lover but I solidly believe that after trying this recipe I will eat them more often. My boys were so happy with this salad, that during lunch all what they were saying was how awesome it was ( and they are not even veggie lovers!)

    - melissa on January 5, 2017 Reply
  • I’m delighted to find this recipe! I, too, dont understand why this dish, along with many French cruditees (celeriac salad, string beet dijon salad, red radishes & butter, etc) are not available in U.S. I’m American & lived in France between the ages of 5 & 15, & cruditees were beloved standard fare in our lives. Because cruditees seemed so foreign to Americans when I returned to U.S. at 23 in 1973 (lived in Germany 8 yrs), i stopped making them. However, your recipe has become the one missing, colorful, refreshing, veggie dish that i will use to balance out the heavy side dishes planned for Christmas 2016 dinner! Do you have a good grated celeriac salad with mayo/Dijon/lemon dressing? MERCI!

    - Adrienne flynn on December 18, 2016 Reply
    • So glad you like the salad and that it helps you to get your French “fix!” Unfortunately, I don’t have a proven celeriac salad recipe. I will keep you in mind, though, if I come across one. Happy holidays!

      - Jenn on December 19, 2016 Reply
  • 5 stars

    This was easy and delicious. My teenager who doesn’t particularly like carrots had seconds. Will definitely make again. I used 2 Tablespoons of olive oil and 1 Tablespoon of avocado oil. My carrots were fresh and local so I only used 1/2 tsp of honey. Thank you for this recipe. Will be trying others on your site soon!

    - Lisa on December 7, 2016 Reply
  • No food processor here…do you think I can grate the carrots the day before to save time or will they dry out? I’ll dress the salad the day of. Thanks so much!

    - Rebecca on August 26, 2016 Reply
    • Sure Rebecca, that should work; just cover them tightly with plastic wrap so they don’t dry out. Enjoy!

      - Jenn on August 27, 2016 Reply
  • 5 stars

    Yummy salad. Our 9 and 10 year old grandsons had 3 servings. I am glad I found your blog.

    - Kim on July 4, 2016 Reply
  • Do you think that adding pineapple would be good? If yes, how much?

    - Barbie on June 30, 2016 Reply
    • Sure Barbie, I think that would be nice. I’d go with about 1/2 cup (and would dice it into smaller chunks). I’d love to hear how it turns out with this addition!

      - Jenn on July 1, 2016 Reply
      • 5 stars

        Excellent with addition of pineapple, following your suggestion. Thank you ?

        - Barbie on July 5, 2016 Reply
        • Glad you liked it Barbie!

          - Jenn on July 5, 2016 Reply
    • 5 stars

      I made this expecting a bland salad. How wrong I was – it was juicy, tasty and superb. I have added crushed coriander and that adds a different twist. I served a vegan meal with swiss chard salad and a bean salad. Great recipe! Dan. Guernsey. UK

      - dan hubert on August 20, 2016 Reply
  • 5 stars

    We had fresh Trout and Salmon. Carrots were in the fridge and I found your recipe. Fabulous salad!
    I’m serving Trout again, so, of course, I”m making this salad!

    - Connie on June 17, 2016 Reply
  • 5 stars

    This salad was amazing. It tasted so good and it was super easy to make. This will be my new “go to” recipe for when company comes over. This is a healthy choice to add to our lunches as well. Very happy I came across your website. Thank you!

    - Tricia on June 12, 2016 Reply
  • 5 stars

    I love this salad!! Just made it for a lunch for a get together and everyone wanted the recipe from me!! My boyfriend who doesn’t like lettuce salads, loved it! Excited to try some more from your site!!

    - Aycha on June 6, 2016 Reply
  • 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

    - 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.
      Sandy

      - Sandra on August 24, 2014 Reply
      • Tried, unsuccessfully, to find you on Pininterest. Can you post the link or URL. Thanks,
        Ellie O

        - Ellie O'Toole on July 28, 2017 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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