French Grated Carrot Salad with Lemon Dijon Vinaigrette

Tested & Perfected Recipes

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.

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.

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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Reviews & Comments

  • 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 . . .

    • — Lee Loubser on December 21, 2020
    • Reply
  • 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.

    • — Jeanne on November 16, 2020
    • Reply
  • 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.

    • — Jenny Taylor on November 8, 2020
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  • 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

    • — Monica on September 23, 2020
    • Reply
  • YUMMY !

    • — Luc on September 4, 2020
    • Reply
  • I made the carrot salad it was okay I would not make it again.
    I can’t understand why so many stars were given?

    • — Linda on August 15, 2020
    • Reply
  • 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.

    • — bernie on August 11, 2020
    • Reply
  • 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.

    • — Kristie on August 5, 2020
    • Reply
  • 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.

    • — Mary Z on July 23, 2020
    • Reply
  • Sooo…delicious!🥰👌

    • — Carmen on July 7, 2020
    • Reply
  • Absolutely love this salad

    • — annette on July 7, 2020
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  • 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.

    • — Laurie on June 22, 2020
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  • 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.

    • — Charlotte Caldwell on June 21, 2020
    • Reply
  • 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.

    • — Gail Lynn on June 14, 2020
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  • So Delicious and easy! Thank you!

    • — T on June 2, 2020
    • Reply
  • 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!

    • — Rachel on May 23, 2020
    • Reply

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