French Grated Carrot Salad with Lemon Dijon Vinaigrette
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This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
I first discovered this grated 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. The salad is not only a cinch to make, but it also keeps well and is good for you. The hardest part of 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 the salad 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
- 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)
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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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!
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
can you use matchstick carrots?
Sure – enjoy!
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 🤩
Oh my gosh this is good.
Delicious! I love all your recipes. What would happen if I were to omit the vegetable oil in this one?
Hi Claudia, glad you like it! Instead of omitting the oil, I’d replace it with additional olive oil.
That’s what I did.
I (73 yo male) made your raw carrot recipe, great recipe, and it turned out great, I loved it.
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!
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!