I never knew I’d be so excited about a raw carrot salad. Then again, I’m not sure I’ve ever had French carrot salad before! Have you? Apparently French salads are ubiquitous in France and we’ve been missing out.
I’m generally a fan of big, bold flavor, but French carrot salad is a delicate balance of sweet raw carrot, tangy lemon juice, olive oil, Dijon mustard and herbs. This carrot salad is a lesson in restraint and tastes more complex than it is.
I discovered this carrot salad at French Market in Kansas City. The girls behind the counter always have French accents, so you know the place is legit.
They offer a variety of pre-made salads and sandwiches, and I couldn’t resist the glowing orange carrot salad. Their version includes chickpeas, which offer some protein and bulk.
I was really surprised by how much I loved that fresh, crisp-tender, sweet-and-savory carrot salad, so here we are. French carrot salad is a lovely side dish to offer at picnics, in packed lunches, with sandwiches, and so on.
French Carrot Salad Preparation Tips
The carrots account for the predominant flavor and texture in this recipe—so it matters how you prepare them. French Market’s carrot salad features tiny, short slivers of carrot that readily absorb dressing, but are difficult to achieve at home. David Lebovitz says they’re using a specialty device called “Moulinex hachoir a legumes.”
I managed to achieve a similar texture by using my julienne peeler (affiliate link) in short strokes, but it was tedious work. You could also run the carrots through your food processor with the grating attachment or grate the carrots on the large holes of your box grater. The finest option on your spiralizer might work, too—please report back if you try!
Don’t stress about how you grate your carrots. I think you’ll enjoy this salad no matter what!
Please let me know how you like this carrot salad in the comments. Looking for more carrot salads? Don’t miss this roasted and raw carrot salad with avocado, masala-spiced lentil salad with roasted carrots, and peanut slaw with soba noodles.
French Carrot Salad
- Author:
- Prep Time: 20 minutes
- Total Time: 20 minutes (plus 20-minute marinating time)
- Yield: 4 servings
- Category: Salad
- Method: Raw
- Cuisine: French
This French carrot salad recipe is simple and fresh! You’ll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.
Ingredients
Carrot salad
- 1 pound carrots, peeled
- 2 tablespoons finely snipped chives or chopped green onion
- 2 tablespoons finely chopped fresh parsley
- Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ¼ teaspoon fine sea salt
Instructions
- To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
- Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
- Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
Notes
Recipe inspired by French Market in Kansas City.
Make it vegan: Substitute maple syrup for the honey.
erica
Any recommendations for a non-onion twist? Not a huge fan of chives or scallions…
thanks!
Kate
Hmmm… You could possibly try shallot or even leeks here, but I’m not sure since it doesn’t seem you like the onion family? Sorry I can’t be more help. It’s a key ingredient for this salad.
Laura cline
Wonderful of.our salads to complement fish cakes thank you
Kate
You’re welcome, Laura!
Zelda
“…French salads are ubiquitous in France …” I’d say so.
Kate
Thanks!
Gabrielle
I eat carrot sticks almost every day, and this looks like a delicious way to get my stick fix! Thanks!
Kate
You’re welcome, Gabrielle!
corinna
Kate you missed out a most important detail of French Carrot salads…IT IS IN THE FINE SHREDDING ! which gives this totally different taste. The big file shredders won’t do the same AT ALL !!
corinne ( French )
Kate
Thanks for the added tip, Corinna!
lis
Did you post this today?! I have an abundance of shredded carrots left over right now and checked your site this morning for a recipe, only for this one to show up in my inbox this afternoon! Hilarious, and obviously meant to be. I’ll be making this tonight since I have everything on hand :)
Kate
I love when that happens! What did you link, Lis?
lis
Hi Kate – it turned out OK! Turns out I used all my honey making your honey whole wheat banana bread this weekend (oops) so I subbed a touch of maple syrup which was a little weird. I’ll do it again and add in the chick peas and see how it goes. In the past versions of this that I’ve made they’ve always had a vinegar (apple cider or white wine I think) and I think I missed that. I’ll give it another go though, I LOVE a carrot salad :) Another favorite version of mine is with granny smith apples and carrots – I can eat that by the bucket in the summer, yum.
★★★★
Jeanne
When I click on “nutritional information” there’s nothing there.
Kate
Make sure you have cookies enabled on your browser to allow the plug-in to work. Hope this helps!
Frances
Hello Kate! Arf Cookie! Your carrot salad recipe popped up immediately after I received a message advising me that two friends were in town and would be dropping by around supper time (how subtle, eh?). I had already decided on an easy main course and thought this salad would add some pizzazz to the meal…and besides I had all the ingredients on hand, including fresh chives that I had filched from a friend’s herb garden. I used some delish Moringa honey that I ordered from good old Amazon. I just finished making it and it tastes great, even before all the flavours have fully blended. And YES…julienne peelers make for a little extra elbow grease, but the results were so worth it! Thanks for the inspiration! I know the salad will be will be a big hit! So nutritious too!
★★★★★
Kate
You’re welcome! Thanks for the comment and review. I hope it was a big hit!
Nathalie
Kate, I don’t know if you can hear my French accent ;) – it feels legit to comment on this one!
First, the dressing: olive oil (although ubiquitous in Southern France, near the Mediterranean sea) is not traditional for our Carottes râpées. For it, we usually use some neutral taste oil, typically sunflower oil. No honey in the dressing! Some people use orange juice instead of lemon juice (or wine vinegar) for a sweeter taste.
As regards the grating process: you (and David Lebovitz) are right, many French people own a Moulinex food processor! Anyhow, the crucial point is to FINELY grate the carrots (e.g. with a Kitchen Aid stand mixer, we would select the attachment with the small holes).
Anyway, as you are by far the QUEEN of salads, I have no doubt that your version of our Carottes râpées is delicious, if not authentically French!
Kate
Thank you, Nathalie for sharing your authentic expertise! I really do appreciate it. I try to keep my recipes as authentic as possible, yet attainable to most. These tips are great!
Cynthia G.
Delicious and fresh tasting carrot salad! Made it tonight with dinner and also served with leftover Southwestern Roasted Veggie Salad with Chipotle-Balsamic Dressing. Love them both. Didn’t have the adobo sauce for the Southwester salad but used ancho chile powder I had in my cupboard. Was still delicious. Thanks again Kate.
★★★★★
Kate
I’m so happy you have already tried it! You’re welcome, Cynthia. I appreciate the review.
Gaby Dalkin
Such a picture perfect side dish!
Kate
Thank you, Gaby!
LaPtiteLu
So happy to see this recipe on your blog!! (Yes, it’s because I’m French AND vegetarian ^^) I agree, carrot salad is so simple and yet so good. My mom used to add raisin to bring out the sweetness.
Kate
Oh, I will have to try the addition with the raisins!
Anna L Amis
Awesome. Easy. Delish. :)
★★★★★
Kate
Thank you, Anna!
Brittany Audra @ Audra's Appetite
Raw carrots are seriously one of my top favorite vegetables (I’m 5 years old, I know). But seriously, so excited about the dijon dressing too!!
Kate
Let me know what you think!
Cassie Thuvan Tran
I would love to find a French market near me! But then again, I’d end up stocking up on ALL the baguettes and the vegan croissants instead of the pre-packaged salads. Love how simple and tasty this recipe is–oh yeah, and it’s full of healthy ingredients!
Kate
Thank you!
Isabelle
Hi Kate! As a French woman and avid reader of your blog, I can indeed confirm that grated carrot salads are a staple in every French household. Kids love them, grows-up do too. They’re great as an appetizer or a side, with a cheese platter and so on!
★★★★★
Kate
Thank you, Isabelle! Happy to hear it has your stamp of approval.
Lacey
This looks so simple and so delicious! Printing the recipe to try this at home this week.
Kate
Let me know what you think, Lacey!
Yvette Reaume
I just wanted to let you know how much I loved the French Carrot Salad. It was so easy to make and the salad dressing is just amazing. Thank you so much for sharing these wonderful, healthy recipes!
Kate
You’re welcome! Thank you, Yvette for trying it.
Bec
I wonder if you think a fine spiralizer might work? Or maybe the dressing is better when the grated carrot lies closer together?
Kate
Hey Bec, I think it would work! The carrots shrink down significantly as they marinate so just give it a few extra tosses.
Kate
This salad is best with smaller, finer carrots but don’t worry too much about how the carrots are prepared. It’s a tasty salad either way!
Rylee
I love raw carrot salads, especially with the proper dressing! You should try to fry it for a second in a pan.
★★★★★
Kate
Thank you, Rylee!
Sharma
Looks great – can’t wait to try this right away! Do you think I could use a spiralizer on the carrots though? Thanks!
Kate
Sure! A box grater or food processor would also work. Getting them small or thin is the key. But it will be great no matter how you prepare your carrots!
Diana
I haven’t made this yet but I will. I lived in France for awhile and they would often serve a tricolor salad… grated carrots, grated celery root and grated beets, all with the mustard vinaigrette. Very yummy. Maybe you’ll share a version of that!
Kate
Oh, that sounds delicious!
Alex
Ah, yes – I remember reading about this specialty in David L.’s book :)
I was lucky enough to actually try it IN France at the Paris Buvette. It’s such a lovely side dish.
Kate
How fun, Alex!
Brooke
I added dry roasted peanuts and dried currants to this wonderful salad. It was a hit at a family brunch. Thank you, Kate, for these beautiful flavors.
Kate
You’re welcome, Brooke! Thanks for your comment.
Kelsey Karcher
Simple ingredients, complex flavor–isn’t that always the way with French recipes? This looks great. I can’t wait to give it a whirl!
Kate
Let me know what you think, Kelsey!
John Gregg
This is my carrot salad which is a pallet cleanser.
3-4 carrots (1 lb.) grated
1/2 cup chopped parsley
1/4 cup walnut pieces
1 Tblspn.red wine vinegar
4 Tblspn.corn or canola oil
1 tsp. salt
Combine ingredients chill in refrigerator for 1 hr. Remove and bring to cool but not cold temperature and serve on lettuce leaves.
Kate
Thanks for sharing, John!
Maureen
Oh my gosh, my husband just had dinner last night at a French bistro (here in the U.S., not France) near our house and they put a saucer with shredded carrots on our table with the bread. I didn’t know what it was, but it was delicious. It must’ve been something similar to your recipe. I am so going to make this soon.
★★★★★
Kate
Let me know what you think, Maureen! Thanks so much.
Melissa
This was so yummy that my 18 month old ate it and LOVED it!
★★★★★
Kate
Wonderful, Melissa!
Tchotchke Squirrel
Dare I say that I never put in cumin, as it’s judt not my cup of tea. I’ve been making this wonderful recipe often; it is just right for sweltering dinner days when I don’t want to cook or to eat anything rich. This is just right. Thank you for sharing. <3
Tchotchke Squirrel
Gotta edit my typos-*just not my cup of tea, *Sweltering summer days
Kate
Thanks for sharing! If you would like to leave a star review, since you like it that would be wonderful.
K
Oh my gosh!!!! Thank you so much for posting this recipe. I spent a summer in Paris in 2006 and fell in love with this salad, which was cheap and vegetarian so it checked all my boxes. I’ve been meaning to recreate it for awhile, and I finally did with your recipe. It was delicious and took me back. Amazing <3
★★★★★
Kate
You are so welcome! Thank you for commenting and your review.
Jacob
Wow, if is not a secret, what kind of camera are you using for taking such beautiful pictures?
★★★★★
Kate
It’s not a secret at all! Check out my blog article about my camera and food photography. :)
Andrew Strom
I have yet to try a carrot salad. You make it sound so good and the pictures make it look like something I’d want to try then and there! It looks really simple yet packed with a lot of good nutrients. Anyone who are fans of carrot sticks would definitely love this one. Thank you so much for sharing!
★★★★★
Kate
You’re welcome, Andrew!
Melanie
Made this on Sunday and have included it in my lunch for work every day this week, it stays fresh for so long and is incredibly tasty!!
★★★★★
Kate
Great! What a nice lunch to look forward to
Keren
Love this! I am a huge carrot lover and am always looking for ways to have them at meal times and not just snack times. I omitted the green onions but the salad still had enough punch for me. This will become a regular for me! Thanks!
★★★★
leia
This turned out great! I don’t know if i can fairly rate it though since i left out the chives since I was making it for someone who avoids them for dietary reasons, and left out the honey since my carrots were really sweet to start with. It was super tasty though, and perfect as an extra salad on the table for some more color!
Amanda
My husband’s Mimi makes this for family dinners and I’ve loved it at first bite! Thank you for the recipe.
Kate
You’re welcome, Amanda!
Karen G
Oh so delicious! I made a smaller batch because I’m the only person in my family who will eat it. I made the full amount of dressing. It is so tasty, I want to eat it with a spoon! It’s filling too, and just beautiful on the plate.
Thank you for taking such time and care to make all your recipes just right.
Kate
I’m really glad you loved it! Thanks for your feedback, Karen.
Bec
Just made this for one and it was lovely! I put a big sprinkle of cumin seeds on the top which was delicious . Thanks
★★★★★
Kate
Thanks for sharing, Bec!