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? Carrot salads are ubiquitous in France and we’ve been missing out. I’m generally a fan of big, bold flavor, but French carrot salad (salade de carottes râpées) 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 restaurant 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 this recipe’s predominant flavor and texture. French Market’s carrot salad features tiny, short slivers of carrot that readily absorb dressing but are difficult to achieve at home. David Lebovitz suggests they’re using a discontinued rotary grater by the brand Moulinex, so I gave up on exactly matching their texture. Here are your options:
You can achieve a similar texture by using a julienne peeler (affiliate link) in short strokes like I did for these photos, but it’s tedious work. You can also run the carrots through your food processor with the grating attachment. Or, grate the carrots on the medium-to-large holes of your box grater. The smallest 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.
Watch How to Make French Carrot Salad
Carrot Salad Serving Suggestions
This carrot salad packs up beautifully for lunch, picnics and potlucks. Serve it with sandwiches, creamy dips or soups, or more fresh salads. Here are a few suggestions:
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Please let me know how you like this carrot salad in the comments. I love hearing from you! If you’re interested in another carrot salad option, you must try my Roasted & Raw Carrot Salad with Avocado.
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
Make it vegan: Substitute maple syrup for the honey.
