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A French classic—carottes râpées—this iconic carrot salad is simple, vibrant, and beloved in every corner of France, from bustling markets to cozy home kitchens.
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 carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every corner of France.
With just 15 minutes of prep time and a handful of ingredients, 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.
“My French grandma used to make this salad…Sometimes I toss in a few pistachios or almonds for a little protein, but it’s wonderful as written!”
What You’ll Need to Make French Carrot Salad
- Carrots: The sweet, crunchy base of the salad that gives it its fresh flavor and texture.
- Dijon mustard and lemon juice: Give the dressing its bright, tangy flavor. The mustard also helps bring the dressing together.
- Vegetable Oil and Extra-Virgin Olive Oil: A mix that keeps the dressing light and flavorful—olive oil alone would be a little too strong here.
- Honey: Adds just enough sweetness to round out the tanginess of the lemon and mustard.
- Fresh Parsley & Scallions: This combo adds freshness, color, and a mild onion flavor.
- Jump to the printable recipe for precise measurements
How to Make French Carrot Salad
Shred the carrots: Peel the carrots, then shred in a food processor. Set aside.
Make the dressing: In a large bowl, whisk together the mustard, lemon juice, honey, vegetable oil, olive oil, salt, and pepper. Thoroughly whisking the ingredients helps emulsify the dressing, so it clings nicely to the carrots instead of pooling at the bottom.
Toss the salad: Add the shredded carrots, parsley, and scallions to the bowl, and stir gently to coat them in the dressing. Toss everything well, then taste and adjust the seasoning if needed. Since carrots can vary in sweetness, you might want an extra pinch of salt or squeeze of lemon to balance the flavors.
Serve: Cover or store in an airtight container and refrigerate until ready to serve. (If you have time, let the salad sit for 15 to 30 minutes before serving—it gives the carrots a chance to absorb the dressing and the flavors to meld.)
Make-Ahead and Storage Instructions
This carrot salad is great for making ahead, and I actually like giving it a little time for the flavors to come together. You can prepare it a few hours in advance and keep it covered in the refrigerator until ready to serve. For longer storage, refrigerate in an airtight container for up to 3 days. The carrots will soften a bit as they sit, but the salad will still be delicious. Give it a good toss before serving, and taste for seasoning. A little extra lemon juice or salt can help brighten it up.
French Grated Carrot Salad with Lemon Dijon Vinaigrette
Ingredients
- 1 lb 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 to 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 1 tablespoon 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
Nutrition Information
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.
See more recipes:
What to Serve with French Carrot Salad
This bright, crunchy salad goes with just about anything, especially sandwiches, grilled meats, and simple lunches. I love it alongside egg salad sandwiches or grilled chicken. It’s also a great addition to a picnic spread with quiche Lorraine, a baguette, and a few good cheeses. And since you can make it ahead, it’s an easy side dish to bring to a potluck.
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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.
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. 😊
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!
This was delicious! Definitely a keeper. Thank you!
Will this still taste “fresh” for 2 days in the refrigerator?
Sure, Anna, that should be fine. Enjoy!
This is a delicious salad! I’ve been making it week after week for our Shabbos meal! Compliments from all who tasted it:)
Very delicious and highly recommend! Thank you for posting.
Delicious!! Thank you so much ~
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!
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!!
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.
Parsley is not bitter and two tbsps isn’t enough to radically change the taste.
Perhaps you used the wrong parsley? (Garnish/curly parsley vs Italian/flat leaf parsley)