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 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.)
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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.
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I made this to have with your Grilled Chicken Kebabs and Basmati Rice Pilaf for a party of 7…I made 1.5 the amount and was enough for some leftovers. It all turned out great and this tastes so refreshing and I could grate the carrots about 6-7 hours before and then mix it together a couple hours before. I hand grated some of it as my food processor grater wasn’t working as well and it didn’t take too long. Thanks!
This is delicious! I used grapeseed oil instead of vegetable. Also added a bit of dill.
Can’t wait to see how it tastes with the pulled pork I made for dinner 🙂
Loved this, very delicious. I did a little twist second time l made it, used a little mayo. But either way it’s lovely. Thanks for a wonderful salad. It’s a keeper
Made this wonderful carrot salad for Sunday dinner. I used colored carrots (red, yellow, white and orange) and it made for a very pretty presentation! The dressing is superb. Served with grilled salmon and for dessert we had Jenn’s recipe for Warm Lemon Pudding Cake! Another Once Upon a Chef winner dinner!!
It was simple, easy and wonderful. What else can someone expect from carrots?
I had never being a carrot lover but I solidly believe that after trying this recipe I will eat them more often. My boys were so happy with this salad, that during lunch all what they were saying was how awesome it was ( and they are not even veggie lovers!)
I’m delighted to find this recipe! I, too, dont understand why this dish, along with many French cruditees (celeriac salad, string beet dijon salad, red radishes & butter, etc) are not available in U.S. I’m American & lived in France between the ages of 5 & 15, & cruditees were beloved standard fare in our lives. Because cruditees seemed so foreign to Americans when I returned to U.S. at 23 in 1973 (lived in Germany 8 yrs), i stopped making them. However, your recipe has become the one missing, colorful, refreshing, veggie dish that i will use to balance out the heavy side dishes planned for Christmas 2016 dinner! Do you have a good grated celeriac salad with mayo/Dijon/lemon dressing? MERCI!
So glad you like the salad and that it helps you to get your French “fix!” Unfortunately, I don’t have a proven celeriac salad recipe. I will keep you in mind, though, if I come across one. Happy holidays!
This was easy and delicious. My teenager who doesn’t particularly like carrots had seconds. Will definitely make again. I used 2 Tablespoons of olive oil and 1 Tablespoon of avocado oil. My carrots were fresh and local so I only used 1/2 tsp of honey. Thank you for this recipe. Will be trying others on your site soon!
No food processor here…do you think I can grate the carrots the day before to save time or will they dry out? I’ll dress the salad the day of. Thanks so much!
Sure Rebecca, that should work; just cover them tightly with plastic wrap so they don’t dry out. Enjoy!
Yummy salad. Our 9 and 10 year old grandsons had 3 servings. I am glad I found your blog.
Do you think that adding pineapple would be good? If yes, how much?
Sure Barbie, I think that would be nice. I’d go with about 1/2 cup (and would dice it into smaller chunks). I’d love to hear how it turns out with this addition!
Excellent with addition of pineapple, following your suggestion. Thank you ?
Glad you liked it Barbie!
I made this expecting a bland salad. How wrong I was – it was juicy, tasty and superb. I have added crushed coriander and that adds a different twist. I served a vegan meal with swiss chard salad and a bean salad. Great recipe! Dan. Guernsey. UK