If there’s one salad from my childhood that perfectly captures the freshness and simplicity of French cuisine, it’s grated carrot salad (Salade de Carottes Râpées). This humble dish has always been one of my favorites — and I’m clearly not alone! You’ll find it everywhere in France — from cafés and bistros to school cafeterias, supermarkets, and family tables. And it’s no surprise why: it’s delicious, refreshing, and incredibly easy to make.
Plus, for all the parents out there, this salad is a hit with kids! It was a favorite of mine growing up, and as tradition would have it, my son and his cousins can’t get enough of it. Maybe it’s the sweet, crunchy carrots paired with that tangy dressing? Whatever the reason, it’s always a win.
And the best part? This carrot salad is ridiculously easy to make. With just a handful of ingredients, you can whip up a perfectly crunchy, refreshing side in about 15 minutes. Plus, carrots are budget-friendly and available year-round, making this the perfect go-to side dish for busy weeknights or pairing with a simple sandwich.
So, if you’re looking for a simple (and delicious) salad that’s fresh, flavorful, and a true French classic — this grated carrot salad is one you’ll want to add to your rotation. Trust me, it’s a keeper!
Pssst… This recipe comes straight from my upcoming cookbook, Everyday Elegance — and it’s just too delicious not to share here on the blog! Sharing is caring. Enjoy!
What You’ll Need
- Carrots
- Parsley
- Lemon juice
- Olive oil
- Salt & pepper
- A handful of dried fruit for topping (optional)
Recipe Notes:
Adding Dried Fruit?
I love this salad with or without dried fruit. If you’re craving a touch of extra sweetness, try adding some raisins (my son’s favorite!) or a few chopped dates. Feel free to get creative and make it your own!
Grating Your Carrots
For the best texture, I prefer this salad with finely shredded carrots — but a coarser shred works just as well if that’s what you prefer. No matter which texture you choose, I highly recommend using a food processor to save time and effort. That said, if all you have is a handheld grater, it works perfectly too.
Storing Leftovers
One of the best things about this shredded carrot salad is that it actually tastes better after sitting in the dressing for a bit — the flavors meld beautifully, and the carrots stay crisp and flavorful for days.
That said, if you’re planning to make this salad ahead of time for a potluck or BBQ, I recommend holding off on adding the dressing until about 30 minutes before serving. This will help the carrots stay even fresher and maintain their crunch.
For best results, store your salad in an airtight container in the fridge for up to 3-4 days.
French Grated Carrot Salad
This grated carrot salad is a simple yet delicious French classic! Sweet, crunchy carrots tossed in a tangy lemon dressing make for a refreshing side dish that’s easy to prepare and loved by both kids and adults.
Ingredients
- 3 carrots, raw and peeled
- 1/2 bunch of parsley
Dressing
- 1 lemon, juiced
- 2 tbsp olive oil
- Salt and pepper, to taste
- A handful of dried fruit for topping (optional)
Instructions
- Start by peeling and shredding your carrots using a food processor. If you don’t have a food processor, a handheld grater works just as well. Depending on your preference, you can choose between the large holes for a coarser texture or the fine holes for a finer shred. For this salad, I prefer and recommend a finer shred!
- Next, chop your parsley leaves. You can use a sharp knife or kitchen scissors, or, to save time, add the parsley to a food processor and pulse a few times until coarsely shredded.
- In a large mixing bowl, combine the freshly grated carrots, chopped parsley, and, if using, dried fruit. Toss until thoroughly mixed.
- In another small bowl, blend the dressing ingredients—lemon juice, salt, pepper, and olive oil—until thoroughly combined.
- Drizzle the dressing over the carrot and parsley mixture. Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Taste and adjust seasoning as necessary.
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