The classic French carrot salad I have been eating in Paris for thirty years — a bistro staple that takes minutes to make and tastes like somewhere else entirely.
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Carrot Love
I love carrots. Plain, with ranch dressing, roasted, raw — I will eat them any way they come. They are good for you, do you remember your parents telling you they were good for your eyes? They are also a great source of fiber and vitamins, and one of those vegetables that is endlessly versatile in savory and sweet recipes.
But the version I love most(aside from carrot loaf cake) is the one I first discovered in Paris, the one the French call salade de carottes râpées. This classic French salad appears on every charcuterie counter, almost every café menu and every market stall in the city. It is one of those things that you make once and then wonder why you have not been making it your entire life.
I have eaten a lot of this carrot salad recipe in France over the years. For lunch after a long morning at the museums. For a simple supper on the nights I could not be bothered to find a restaurant — stopping instead at my favorite market near the hotel, picking up a container of French carrot salad, a piece of cheese, a baguette still warm from the bakery. Takeaway in the hotel room one of my favorite ways to eat while traveling.
I like to make this not only in spring but all year long. It is easy, colorful and delicious — as a side dish for picnics, alongside sandwiches, added to a pile of lettuce or served as an accompaniment to grilled chicken or fish. It is the kind of recipe you keep in your back pocket because it goes with almost everything and takes almost no time to make, bring it to your next pot luck. And every single time I make it I am transported back to Paris.
If you love carrots as much as I do you might also enjoy my Viral Carrot Salad — a different preparation with a different dressing but definately worth making. Two great carrot salad recipes to keep in your rotation.
Why This French Carrot Salad Works
The secret is in the grating. Carottes râpées means grated carrots — finely grated raw carrots, not julienned, not sliced, not chopped. You want to use the large holes of a box grater or the grating attachment of a food processor if you are making a lot of salad. Fine shredded carrots that are tender rather than crunchy and that absorb the simple dressing. This is not a crunchy raw carrot salad, it is soft and delicious.
The simple lemon vinaigrette dressing is a balance of sweet and sharp — fresh lemon juice, good olive oil, Dijon mustard to bring it together and a touch of honey. Flat-leaf parsley — also called Italian parsley, not the curly kind — because that is what the French use.
Some versions of this grated carrot salad add golden raisins and cumin— a Moroccan-influenced variation that is lovely and worth trying. Some add a green onion, finely sliced. The classic French bistro version has neither and that is the one I like to make.
The salad is better after it has sat. Make it in the morning and eat it for lunch. Make it the night before and it will be even more delicious the next day — the shredded carrots will have softened slightly and absorbed the dressing. Store it in an airtight container in the refrigerator for up to three days. It keeps beautifully and gets better every day.
What You Need
Serves 4 as a side dish
For the salad:
• 1 pound raw carrots, peeled and finely grated — use the large holes of a box grater or the grating attachment of a food processor
• ¼ cup fresh flat-leaf parsley (Italian parsley), roughly chopped
For the dressing:
• 3 tablespoons freshly squeezed lemon juice — from about 1½ lemons
• 3 tablespoons good olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Fresh black pepper to taste
How to Make French Carrot Salad
1. Wash, peel and grate the raw carrots on the large holes of a box grater into a large bowl — or use the grating attachment of your food processor if you are making a lot of salad or simply want to save time. You want fine shredded carrots, not coarse chunks. .
2. Make the simple dressing. In a small bowl whisk together the lemon juice, olive oil, Dijon mustard, honey, salt and a few grinds of black pepper until the dressing is emulsified and smooth. Or add all of the ingredients in a jar and shake until the dressing is smooth. Taste it and adjust the seasoning to suit your taste.
3. Pour the dressing over the grated carrots in the large bowl or mixing bowl and toss well until well coated. Add the flat-leaf parsley and toss again. If you are using green onion, golden raisins or extra herbs, add them now.
4. Let the salad rest at room temperature for at least fifteen minutes before serving. The shredded carrots will soften slightly and the flavors will meld together.
5. Taste again before serving and adjust — more lemon juice if it needs brightness, a pinch more salt, a little more honey. Transfer to a salad bowl and serve.
How to Serve It
The French serve this grated carrot salad the way it was meant to be served — as part of a simple spread. A generous portion alongside a piece of good cheese and a baguette is a complete meal. It is what I ate in my hotel room in Paris on the evenings I was worn out from a day of sightseeing and wanted something simple.
At home I serve it as a side dish, alongside grilled chicken or fish in summer. As part of a picnic spread with sandwiches and something sweet. Added to a pile of lettuce to make a more substantial salad. It is a delicious salad that works with almost any protein.
It is also an easy meal prep salad — make a large batch on Sunday and eat it through the week. It holds up well in an airtight container in the refrigerator and is ready whenever you need a quick and delicious side dish or a light lunch.
Tips for the Best French Carrot Salad
Use fresh lemon juice only — not bottled. The bright flavor is the whole point of the dressing and bottled juice will not give you the same result.
Good olive oil matters in a simple dressing like this. You will taste it. Use the best you have.
Flat-leaf parsley — is non-negotiable for the authentic bistro flavor. The curly variety is a different herb entirely and does not work the same way here.
Give the grated carrot salad at least fifteen minutes before you serve it. The carrots need time to soften and absorb the dressing.
For the first time you make this, follow the recipe exactly. Once you know it, adjust the vinaigrette to your tastes — more Dijon if you like it sharper, more honey if you like it sweeter, extra herbs if you want more freshness. It is a flexible recipe.
Store leftovers in an airtight container in the refrigerator. This classic French salad keeps for up to three days and is often better on day two than day one.
Variations
Red wine vinegar version — swap the lemon juice for red wine vinegar for a more robust flavor. Some French recipes use red wine vinegar rather than lemon in their dressing.
With green onion — a finely sliced green onion adds a savory note that works with the sweetness of the raw carrots.
With extra herbs — a combination of flat-leaf parsley, fresh chives and a little fresh mint makes a delicious version of this salad.
For more recipes that belong on your spring and summer table — and every entertaining occasion — the full collection is here: My Favorite Recipes for Entertaining and Everyday Life.
And if you love this grated carrot salad you will also love my Viral Carrot Salad — that has found its own devoted following on the blog. Both are worth having in your recipe repertoire. If you have never had grated carrot salad I hope that you make it and the next time you are in Paris pick some up!
Have you made carottes râpées? Do you have a favorite version? Tell me in the comments — I would love to know.
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You might also enjoy:
Tuscan Carrot Bean Soup with Kale
Shaved Asparagus Salad with Lemon Vinagrette
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French Carrot Salad — Salade de Carottes Râpées
The classic French bistro carrot salad — finely grated raw carrots with a simple lemon and Dijon dressing and fresh flat-leaf parsley. A delicious salad that keeps in the refrigerator for three days and gets better every time.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
Ingredients
For the salad:
• 1 pound raw carrots, peeled and finely grated on the large holes of a box grater or with a food processor grating attachment
• 1/4 cup fresh flat-leaf parsley (Italian parsley), roughly chopped
For the lemon vinaigrette dressing:
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Fresh ground black pepper to taste
Optional additions:
• 1 green onion, finely sliced
• 1/4 cup golden raisins
• Extra fresh herbs — chives or mint
Instructions
Instructions
1. Wash, peel and grate the raw carrots on the large holes of a box grater or use the grating attachment of a food processor. Place the grated carrots in a large bowl or mixing bowl.
2. In a small bowl whisk together lemon juice, olive oil, Dijon mustard, honey, salt and pepper until emulsified. Or add all of the vinaigrette ingredients to a jar and shake until combined.
3. Pour the dressing over the grated carrots and toss well. Add the flat-leaf parsley and toss again.
4. Let the salad rest at room temperature for at least 15 minutes before serving — 30 minutes is better. Taste and adjust seasoning.
5. Transfer to a salad bowl and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Notes
Use fresh lemon juice only — not bottled. Flat-leaf (Italian) parsley is essential for authentic bistro flavor.
- Prep Time: 30 minutes
- Category: Salad
- Cuisine: French
Delicious, I will make this for our Easter lunch, to go with our lamb. We love grated raw carrots.
Rita, I think you will enjoy the carrot salad. It is so easy and a great addition to your Easter table.