French Grated Carrot Salad with Lemon Dijon Vinaigrette
This post may contain affiliate links. Read my full disclosure policy.
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. It’s perfect for picnics or as a light side dish with egg salad sandwiches or grilled chicken.
While this carrot salad recipe is a classic, there are plenty of ways to mix it up. Try my carrot slaw with dried cranberries and walnuts for a touch of sweetness, or my Moroccan-spiced carrot salad for a little extra flavor.
“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 & Scallions: This combo adds freshness, color, and a mild onion flavor.
- 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
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:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
We had fresh Trout and Salmon. Carrots were in the fridge and I found your recipe. Fabulous salad!
I’m serving Trout again, so, of course, I”m making this salad!
This salad was amazing. It tasted so good and it was super easy to make. This will be my new “go to” recipe for when company comes over. This is a healthy choice to add to our lunches as well. Very happy I came across your website. Thank you!
I love this salad!! Just made it for a lunch for a get together and everyone wanted the recipe from me!! My boyfriend who doesn’t like lettuce salads, loved it! Excited to try some more from your site!!
Hello, this recipe sounds perfect to round out the salads Im making for a Bento box lunch for a health fair in my community. Could you please tell me the size of the portion for your carrot salad. It states that it serves 4 but I would like to know the portion size. I was hoping to give only about 1/4 C or so. Thanks so much!
Laura, each serving is approximately 3/4 cup. Hope the health fair is a success!
I made beef stroganoff and this salad to go with it. I could easily have skipped the beef stroganoff and just eaten this delicious salad. Perfect blend of ingredients in the dressing that complemented the sweet carrots. My husband loved it also.
I know why this salad is in Jenn’s repertoire, it will also be in mine. There is not a word to sum up how simple and delicious this salad is. I made it for a birthday party along with some of Jenn’s other recipes and it was devoured.
Best I have made but would cut back on the salt by about 25% which is subjective of course. I live alone and go through five pounds of carrots each month and this will become a regular.
Wonderful recipe! The kids even loved it! Thank you so much for sharing it. The dressing was fabulous. This was my first time making dressing from scratch. We had a little bit of the carrots left over and extra dressing had settled to the bottom so I tossed some baby arugula and sunflower seeds with the leftovers and it was delicious as well!
It was delicious!
This was simple and fabulous! Trying to get more raw vegies in my diet…