This easy classic French grated carrot salad recipe lets vibrant carrots take centre stage. Make it the traditional way or be inspired by my twists.
Carrot Salad
The French are happy to let single vegetables shine alone on the plate with a confidence that we often lack on this side of the channel. A simple grated carrot salad or carottes râpées is probably one of the top 10 classic French dishes.
In France you will find a classic carrot salad on cafe and bistro menus up and down the land. In delicatessens and charcuteries, it is offered in giant bowls to be sold by weight while supermarkets sell it ready packed in tubs.
Of course, the secret to a really delicious carrot salad is in the preparation and dressing. I’ll share all my tips for making the perfect carrot salad so that the carrots really sing.
Why Make Carrot Salad?
- It is delicious – and easy!
- It is a perfect make-ahead salad, and unlike a green salad it improves with a day in the fridge.
- A grated carrot salad is robust and easily transported, so it is perfect for picnics, packed lunches and pot lucks.
- It is an easy way to cram in a generous portion or two of Extra Veg because the finely grated carrot makes it so easy to eat.
- Carrots are packed with beta carotene which is a precursor to the A vitamins.
- The salad is adaptable. Once you have the easy basic technique in your culinary repertoire, there are endless variations (see my notes at the end of the post). You need never get bored of this carrot salad recipe.
Make it Perfect
The French know that the secret of a perfect carrot salad is that it should be très fines – you have to shred the carrot finely. That way the carrot is soft with plenty of surface area to absorb the dressing, and allow the flavour out.
The second secret is to avoid overdressing the salad. You need enough to gently coat the carrot, but it doesn’t want to swim in vinaigrette. You want to taste the carrot, enhanced, but not overpowered by the dressing.
Don’t be tempted to skip the olive oil, because your body needs a little healthy fat to absorb the beta carotene from the carrots and to make vitamin A.
You can grate the carrot with a box grater, food processor or mouli. I’m not a fan of the wrist-aching work of grating and I have a supremely useful electric mouli grater. Many French households own a dedicated mouli julienne, which makes quick and easy work of the fine shredding.
Carrot Salad Recipe – Step by Step
Step One – Gather your ingredients so that you don’t forget anything!
Step Two – Make the dressing by whisking the ingredients together – olive oil, lemon juice, mustard and honey. I love my mini-whisk for making salad dressing!
To save on washing up, whisk the dressing up at the bottom of the salad bowl.
Step Three – Peel and grate the carrots. Finely chop the spring onions (scallions).
Step Four – Add the vegetables to the dressing in the serving bowl and mix so that the vegetables are well coated. Then leave your salad to absorb the dressing before serving.
Carrot Salad Recipe Variations
- Carrots do not have to be orange! Use colourful heritage carrots as the base for the salad if you want to make a splash at a party.
- Mix up the vegetables. Add (or even substitute) parsnip, squash or pumpkin, all finely grated of course.
- Finely shredded sugar snap peas or blanched French or runner beans make a delicious addition.
- Add a generous tablespoon of fresh herbs, such as parsley, tarragon, chives, or chervil.
- Make it a bit sweeter with a handful of raisins.
- Add some chopped gherkins or capers.
- If you don’t have lemons, substitute white wine vinegar, or even the vinegar from the jar of pickles.
- Add some crunch with a sprinkling of seeds before serving. I like sunflower or pumpkin but sesame or nigella would work too.
Carrot and Chickpea Salad
- Make a more substantial carrot salad by adding in a can of rinsed chickpeas. With the extra protein, the dish becomes a meal in itself.
Japanese Carrot Salad
- Add a spoon of miso and a glug of toasted sesame oil to the dressing, and stir through some dried seaweed. Garnish with sesame seeds. Alternatively, go a step further and make my Asian slaw recipe!
Moroccan Carrot Salad
- Add half a teaspoon of ground cumin to the dressing and stir through a handful of finely chopped fresh mint leaves.
Hints & Tips for Carrot Salad
- I can’t state this enough: grate or shred the carrot finely because it makes a massive difference to the final dish. A simple recipe sometimes only shines if you pay attention to the details. A sharp box grater, food processor or electric mouli is your friend here.
- Go easy on the dressing. You don’t need as much dressing as you would use for a green salad. Obviously don’t be mean, but you don’t want to drown the flavour of the carrot.
- Let the salad stand before serving, as leaving the salad for an hour makes a big difference.
- The salad is best served at room temperature because chilling can diminish the flavours.
- You can make this in advance and keep in a covered container in the fridge for up to 48 hours.
- Waste not, want not. If your carrots come with the leaves on, make the most of them with a carrot top pesto.
Easy Carrot Salad Recipe
Ingredients
Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice (or vinegar)
- 1 tsp smooth Dijon mustard
- 1 tsp honey (or maple or agave syrup)
Salad
- 450 g carrots
- 2 spring onions (scallions)
Instructions
- Whisk together the dressing ingredients in a salad bowl.
- Peel and grate the carrots. The quickest way is with a food processor. Finely chop the spring onions/scallions
- Add the carrots and spring onions to the dressing mixture. Mix well together to coat the carrot evenly in the dressing. Leave to stand and absorb the dressing before you serve.
Notes
- I can't state this enough - but grate or shred the carrot finely! It makes a massive difference to the final dish. A simple recipe sometimes only shines if you pay attention to the details. A sharp box grater, food processor or electric mouli is your friend here.Â
- Go easy on the dressing. You don't need as much dressing as you would use for a green salad. Obviously don't be mean but remember that you don't want to drown the carrot.Â
- Let the salad stand before serving: leaving it for an hour makes a big difference.Â
- The salad is best served at room temperature as chilling can diminish flavour.Â
- You can make this in advance and keep in a covered container in the fridge for up to 48 hours. Take it out an hour before serving to let it warm to room temperature.Â
- Carrots do not have to be orange! Use colourful heritage carrots as the base for the salad.
- Mix up the vegetables. Add (or even substitute) parsnip, squash or pumpkin, all finely grated of course.Â
- Finely shredded sugar snap peas or blanched French or runner beans make a delicious addition.Â
- Add a generous tablespoon of fresh herbs such as parsley, tarragon, chives,or chervil.
Make it a bit sweeter with a handful of raisins. - Add some chopped gherkins or capers. Â
- If you don't have lemons substitute white wine vinegar, or even the vinegar from the jar of pickles. Â
- Add some crunch with a sprinkling of seeds before serving. I like sunflower or pumpkin.Â
- Make a more substantial salad by adding in a can of rinsed chickpeas.Â
- Japanese Carrot Salad: add a spoon of miso and a glug of toasted sesame oil to the dressing, and stir through some dried seaweed. Garnish with sesame seeds. Â
- Moroccan Carrot Salad: Add half a teaspoon of ground cumin to the dressing and stir through a handful of finely chopped fresh mint leaves.Â
- This recipe is 6 Weight Watchers points per portionÂ
Harriet
This carrot salad is so good, and took no time to make. Perfect addition to our meal, and is so colourful.
Helen
So easy, tasty and colourful
Isla T
We really enjoy simple dishes like this. Deliciously flavoursome, and full of wholesome goodness. Perfect.
Helen
I love making a simple vegetable the star
Natalie M
We have a huge carrot crop this year, so I made this to go with our supper. Was very popular with the family and very tasty too.
Helen
It is a great addition to a meal.
Robyn
Such an easy recipe to make, Helen. Really delightful and tasty. I love these kind of side dishes, great for adding colour and more veggies to a meal.
Helen
The more veggies the better I say.
Peter
Always looking for more easy ways to eat more veggies and I love this salad.
Now I need to go and buy an electric grater.
Sarah
I love carrots and this carrot salad is so so good!
Beth Sachs
The honey and mustard dressing makes this carrot salad. So tasty and best of all my kids loved it!
Lauren Vavala
I love how simple, but flavorful this salad is. My kids loved it!
Gina
I absolutely love how finely grated the carrots are in this salad. That really does make a huge difference in enjoying carrots in salad form! I feel like I’m right on the streets in Paris enjoying this :) Also love the variations you provided, I’d go for the Moroccan one with all the mint I have growing at home right now!
Taylor Kiser
Love everything about this carrot salad! It’s so fresh and delicious!
Dannii
We love a simple carrot salad as a side dish to stir fries. So vibrant and delicious.
Victoria
This is a great way of adding more veggies to a meal. Great to entice the kids, and not too overpowering. Really tasty and easy to make.
Florrie
Such a pretty dish, and very tasty. It is so easy to just add to many a meal and gives that little extra goodness.
Gina
Such a good classic recipe and a great way of adding more vegetables to your meal. It is simply delicious.
Sarah Oliver
My kids are crazy for carrots, and absolutely love this salad. It was so easy to make and kept well in the fridge for the next day.
Lillian Appleby
A lovely simple side dish for some extra deliciousness on your plate.
Babs
So much better and fresher than any store bought version. Nice to have with a baked potato.
Vanessa Duncan
I love carottes râpées, it reminds me of outdoor dining with my parents when we stayed in France over summer when I was younger. Such a lovely side dish, and your recipe is spot on.
Ursula Peters
I tried this with your Moroccan twist and it was absolutely delicious. Such a nice refreshing salad and quick to make.