This French carrot salad made of shredded carrots, parsley and tossed in a vinegary dressing is delightful. The crunchy carrots woven with fresh, grassy parsley just brings life and light to the table. It’s filling, yet not too heavy.
The ingredients in this salad are pretty much pantry staples, so you can throw it together at a moment’s notice if you find your dinner offerings to be insufficient for whoever you’re cooking for. I use my food processor shredding plate to shred a bunch of peeled carrots, then fold in finely chopped parsley and a quick, lemony salad dressing. This salad is a really great contrast for heavier meat dishes, but also delicate enough that it would be a great accompaniment for fish.
I love this French carrot salad so much that it’s now in my regular rotation during the week. To me, the best souvenirs from our travels are the dishes I’m inspired to make after we get back. Chez Lulu doesn’t know it, but this French carrot salad provides me with a happy memory of our trip to France every time it hits our table. 
That, and a nice crisp glass of Provencal rose. Because wine makes everyone happier, right?
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French Carrot Salad with Lemon Dijon Dressing
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
A vibrant salad with thinly shaved carrots, fresh parsley, and a zesty lemon Dijon dressing. Perfect as a light lunch or side dish.
Ingredients
- 1 bunch (1 bunch) carrots
- 1/2 bunch (1/2 cup) parsley
- 1 shallot (1 shallot) shallot
- 1 tbsp Dijon mustard (1 tbsp) Dijon mustard
- 1 lemon (1 lemon) lemon
- 1/2 cup (118 ml) olive oil
Instructions
- Grate the carrots into a large bowl.
- In a small bowl, mix together the Dijon mustard and shallot. Zest the lemon and cut it in half, then squeeze in the juice from one half. Slowly drizzle in the olive oil, whisking constantly, to form a vinaigrette. Season with salt and pepper to taste. Add more lemon juice if desired.
- Add the parsley to the carrots and stir to combine.
- Drizzle the dressing over the carrots and season with salt and pepper to taste.
- Let sit for 5-10 minutes at room temperature, then serve.
Notes
- For the best flavor, use fresh, vibrant carrots and parsley.
- To make the salad ahead, prepare the carrots and dressing separately and combine just before serving to prevent the carrots from becoming soggy.
- If you don’t have fresh parsley, you can substitute 1 tablespoon of dried parsley flakes.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 18
- Fiber: 4
- Protein: 2
Frequently Asked Questions
What type of carrots work best for this French carrot salad?
For the best texture and flavor, use fresh, crisp, and peeled carrots. Baby carrots can also work, but larger, mature carrots are ideal for shredding.
Is there a substitute for the lemon in the dressing?
Yes, you can substitute lemon juice with white wine vinegar or apple cider vinegar for a similar tangy flavor in the dressing.
How finely should I chop the parsley for this salad?
Chop the parsley finely to ensure it mixes well with the shredded carrots and dressing, which will enhance the overall flavor and texture of the salad.
