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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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!!
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
Hi Karen, Yes, I think they would go nicely together. Hope everyone enjoys and Happy New Year to you too!
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).
Can this salad be made the night before
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.
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 🙂
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!
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!
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
Oh! Also I used Kalamata Olive oil from Greece which I discovered in France! Merci!
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!
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.