French Grated Carrot Salad with Lemon Dijon Vinaigrette
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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 parsley-specked carrots doused with lemon and olive oil and you’ll know why it’s standard fare in every French bistro, market, and family kitchen.
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. It’s perfect for picnics or as a light side dish with egg salad sandwiches or grilled chicken.
While this carrot salad recipe sticks to a few simple, essential ingredients—as the French often do—there are plenty of ways to mix it up if you’re in the mood. Try this carrot slaw with dried cranberries and walnuts for a touch of sweetness, or my Moroccan-spiced carrot salad for a little extra warmth and complexity.
“My French grandma used to make this salad, so it brings back sweet memories. 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: Brings a tangy kick and helps the dressing come together.
- Lemon Juice: Adds a pop of brightness that balances out the sweetness of the carrots and honey.
- 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: Brings a fresh, herby flavor and a burst of green color.
- Scallions: Add a mild onion flavor and a little bit of crunch without overpowering the salad.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Shred the carrots. Peel the carrots, then shred in a food processor. Set aside.
Step 2: 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.
Step 3: 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.
Step 4: 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.)
More Salad Recipes You May Like
French Grated Carrot Salad with Lemon Dijon Vinaigrette
Shredded carrots tossed with a light, citrusy vinaigrette—this refreshing salad is crisp, bright, and ready in minutes.
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 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: 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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Definitely add the zest from the lemon and an extra tsp. honey. Nice change from the basic green salad.
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.
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!
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!
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.
How many cups is a pound of grated carrots?
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.
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.
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.
I thought this was too bland. I added the juice from the rest of the lemon and then it was delicious.
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!!!!!!!!!!