Ever wondered how to take a bunch of carrots and turn it into a can’t-stop-eating-it Carrot Salad? The French know! Grate them then toss with a simple yet mouthwatering Honey Mustard Lemon Dressing. It adds tons of flavour and makes the carrot “juicy” with a Coleslaw-like texture.
One bite and you’ll know this is a keeper!
Carrot Salad
If you’re like me, you always have carrots in the fridge.
Also, if you’re like me, you’re “always” scratching around for quick vegetable side dishes to serve with dinner.
So – ever thought about making Carrot Salad??
It’s quick, it’s unbelievably tasty, and you’ve probably got everything you need to make it right now. And you can feel very tres chic because grated carrot salad is actually a French dish!!
You’ll love how this salad gets nice and “juicy” – just like Coleslaw!
Here’s what you need
Carrots are kind of mandatory here (being a Carrot Salad recipe and all 😂) but other than that, you can switch out the other ingredients:
green onion – this adds a touch of freshness, easily substituted with red onion, eschallots/French onion or even very finely sliced normal onions;
parsley – more for visual than anything, so feel free to leave it out. Coriander/cilantro is also really lovely here, as are chives and chervil;
dijon mustard – American or wholegrain mustard will also be fine here. It’s used for thickening and a touch of touch. Just not hot English mustard – too spicy!
Lemon juice – white wine vinegar, red wine vinegar, champagne, sherry or any other slightly less harsh vinegar than plain white vinegar will work a treat here.
As for how to make it – it’s nothing more than shaking up the Dressing in a jar then tossing everything together in a bowl.
French Carrot Salad!
This Carrot Salad is actually a riff on French Carrot Salad. Fresh vegetable sides are few and far between at traditional Parisian bistros, but if they do have one, it’s probably a grated carrot salad.
A traditional grated French Carrot Salad is dressed more simply with just lemon juice and olive oil. It’s fresh and light, intended to cut through rich French food. This Honey Dijon Mustard dressed version has more flavour – so much so that I’ve had it as a light meal on more than one occasion. Try piling it on toasted bread spread with ricotta!
What to serve with Carrot Salad
Carrot Salad is versatile enough to pair with any protein. It pairs with a simple Juicy Baked Chicken Breast as well as it does a golden seared Marinated Pork Chop. It’s fresh enough to serve alongside a rich Garlic Butter Steak and flavourful enough to be a striking side for a simple piece of Crispy Pan Fried Fish.
And it’s just as suited for a simple midweek meal like everybody’s favourite Meatloaf, yet unique enough for a dinner party. Try it on the side of grand centrepieces like:
Herb and Garlic Roast Chicken
Epic Prime Rib (Standing Rib Roast) – or Marinated Roast Beef
Brown Sugar Garlic Butter Roast Pork – or Roast Pork with Crispy Crackling
Classic Sunday Roast Lamb Leg OR an incredible slow cooked Lamb Shoulder
Enjoy! – Nagi x
Watch how to make it
Video typo! Says coriander instead of parsley. It should say PARSLEY! Please follow recipe card below.
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Incredible, Simple French Carrot Salad
Ingredients
- 4 carrots , medium, peeled
- 2 green onion stems , finely sliced on the diagonal
- 1/4 cup parsley , finely chopped (optional)
Honey Dijon Mustard dressing
- 1 1/2 tsp dijon mustard
- 1 tbsp honey
- 2 tbsp lemon juice , fresh
- 4 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
- Place in a bowl with green onion and parsley.
- Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.
Recipe Notes:
- Green onion – 1/2 red onion or 1 eschallot / French onion finely sliced
- Dijon mustard – normal American or wholegrain mustard
- Lemon Juice – same amount of white or red wine vinegar, champagne or sherry vinegar
- Honey – maple syrup (same amount) or 1.5 tsp sugar
Nutrition Information:
More Carrot recipes
Life of Dozer
Okaaaaay Dozer…. you can have some carrot peel!!
I made this and added it to my spicy green beans (green beans, garlic, red pepper flakes, parm, parsley, basil, and lemon) . Soooo delish! I also added a scoop to a smoked pork shoulder sandwich, equally delicious! Thanks for the recipe.
Just made this for my late lunch; today didn’t have the patience to shred but it was chopped lightly (Guatemala sweet baby carrots) added edamame, goat feta, tuna tataki. The dressing was great, I honestly don’t know why anyone buys salad dressings, it only takes a few minutes to make your own.
Oops forgot the parsley!
Thanks
YUUUM! Love this idea Mia! N x
I liked the salad, added silvered nuts. Next time I think I’d add more honey.
My husband said it’s ok
More for you then Ginger 😉 N x
I have to be honest, my kids (and husband) were not looking forward to a salad with basically only carrot in it, but they all loved it! I added crushed walnuts and pepitas to add some extra crunch and it worked out really well. Thanks Nagi for providing such easy, yummy recipes.
YUM! You totally converted them! N x
Simple and very tasty. I can eat way more than what one portion is supposed to be.
Me too!! 😏
Hi there Nagi, I’ve not yet made this salad but every single time I google an idea or search for a recipe – there you are again and again. Every single thing of yours that I’ve cooked, or tweaked has just been pure bliss. Thank you for always being my ‘kitchen buddy’. Much love B x
That’s lovely to hear Brodie, thanks so much! N x
Fabulous salad
Thanks so much Karen!
How many days can be kept in the fridge to consume for?
Hi El, I’ve kept it for 3 days 🙂
Added this carrot salad to the Thanksgiving spread of food yesterday, using maple syrup in place of honey, and sherry vinegar in place of lemon juice. Was a popular side dish, so refreshing against all the traditional hot, cooked holiday foods.
What a great idea Beth! Sounds fantastic – N x
I made salad today. Delicious. Love wocing Dozer.
I’m so glad you enjoyed it Ana!
Fantastic salad .
Made it with the parsley and it was delicious. So quick and easy. Hubby loved it and ate most of it whilst I wasn’t looking .😂
I’m so glad it was a hit Sue!!
Simple but ultra yummy!
Yes totally!! I’m all for things that are easy!
Yum yum an yum
🙌 Thanks Glenis!
Wow, that looks so delicious. I’ve read that carrots and cilantro are from the same “family” so I’ve wanted to try that combo, but haven’t gotten around to it. I will try this recipe, Nagi!
Make carrot salad as often as the cucumber one and love it as much – and, yes, it often ends up on my open sandwiches ! Have not used honey in the dressing as oft as I could have but green onions and all kinds of herbs find their place as mood and what is in the crisper dictate . . . luvverly . . .
Perfect timing, warmer weather just around corner. I also add one grated Apple, yum. Poor Dozer wants more, more , please Sir could I have more.Dear Oliver. Yestrday went down beach and played with other people’s dogs inc one very wet puppy. Love it.
Perfect timing, warmer weather just around the corner. I also add one grated Apple, yum. Poor Dozer wanting more, please Sir could I have more….. just like Oliver.
Hi Nagi
The carrot salad recipe (and the cucumber salad) both use extra virgin olive oil. I wondered if I could substitute rice bran oil or if that would spoil it?
This sounds delicious. I usually make carrot salad with mint instead of spring onion/parsley and I add raisins, but do not use mustard in the dressing. I am going to try your version next time even though I have to say that raisins and carrots go so well together…
Your video states using cilantro, but the recipe calls for parsley. Which is correct?