This French carrot salad is a light, refreshing, and simple dish that comes together in just 10 minutes! With crisp carrots tossed in a tangy Dijon vinaigrette, it’s a perfect side for busy nights.
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Why You’ll Love This Raw Carrot Salad
This salad is not only quick and easy to make but also packed with flavor. Inspired by classic French cuisine, it highlights the natural sweetness of carrots balanced by a zesty dressing. It’s great for meal prep, pairs well with various dishes, and is naturally gluten-free and vegan-friendly.
Another reason to love this salad is its incredible versatility. While it shines as a side dish, it can also be served as a light lunch with some protein added in. Try tossing in some toasted nuts for crunch, crumbled feta for creaminess, or even chickpeas for extra protein.
The vinaigrette brings everything together, making it a well-balanced dish that works for any occasion. And since it’s made with simple, wholesome ingredients, you can feel good about serving it to your family or guests. So, if you're looking for fresh and easy carrot salad recipes, this one is a must-try! Here are more reasons to love it:
- Crunchy and satisfying
- Ready in just 10 minutes
- Versatile and make-ahead friendly
- Healthy, light, and fresh
Ingredient Information And Substitutions
- Carrots- You can shred them yourself using a box grater or the shredding blade of your food processor. Or you can purchase them pre-shredded.
- Green onions- Adds a mild, fresh onion flavor. If you don’t have them, chives or finely minced red onion will do the trick.
- Olive oil- A high-quality extra virgin olive oil gives the best flavor.
- White wine vinegar- Red wine vinegar, apple cider vinegar, or even fresh lemon juice can also work.
- Pure maple syrup- Just a little bit balances out the acidity. You can swap in honey if needed.
- Dijon mustard- A must for that classic French vinaigrette. Whole grain mustard works too if you want a little more texture and bite.
- Herbes de Provence- Adds that signature French flavor. If you don’t have it, dried thyme or oregano are good alternatives.
- Salt & pepper- Adjust to taste!
How To Make Carrot Salad
Step 1- Make the vinaigrette.
whisk together olive oil, white wine vinegar, maple syrup, Dijon mustard, salt, pepper, and Herbes de Provence until smooth.
Step 2- Assemble the veggies and add the vinaigrette.
Place shredded carrots and sliced green onions into a large mixing bowl. Drizzle half the dressing over the veggies.
Step 3- Toss and serve.
Toss the veggies and dressing until well coated. If making ahead, cover and refrigerate. Before serving, toss with the remaining dressing.
Frequently Asked Questions
Yes. They will save you time, but they tend to be a bit drier and less flavorful than freshly grated ones. If using store-bought pre-shredded ones, consider soaking them in cold water for 5-10 minutes to help refresh their texture.
Mix in chickpeas or even shredded rotisserie chicken for some protein. Sunflower seeds or almonds add extra crunch, while a handful of raisins or dried cranberries adds just the right pop of sweetness to balance the tangy vinaigrette! This is also awesome as a sandwich topping.
While it’s traditionally served cold, you can lightly sauté the shredded carrot for a few minutes in olive oil before tossing it with the vinaigrette for a slightly different take on the dish.
Tips For Making A Shredded Carrot Salad
- Use fresh carrots. The fresher the carrots, the sweeter and crunchier they’ll be. That said, pre-shredded also works just fine.
- Whisk the vinaigrette well. This helps the dressing emulsify and coat the carrots evenly.
- Let it sit! This gives the carrots a chance to soak up some of those flavors. A quick rest for 10-15 minutes should do it.
- Adjust the dressing to taste. If you like a tangier flavor, add an extra splash of vinegar. If you prefer it a little sweeter, add a touch more maple syrup.
- Add texture. If you love a bit of crunch, toss in some chopped nuts, pumpkin seeds, or even pomegranate arils for a fun twist.
- Ingredients to prep ahead- You can shred the carrots and make the dressing in advance. Store in separate containers.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. If the salad seems dry, add a little extra dressing before serving.
What To Serve With This Raw Carrot Salad Recipe
This fresh and crunchy salad is the perfect addition to any meal! It’s light, zesty, and pairs beautifully with various dishes. I love serving it as a refreshing side to balance out richer mains, but it also works well as part of a simple, casual lunch. Whether you’re planning a weeknight dinner or putting together a spread for guests, here are some delicious ideas to complete your meal:
Other Tasty Salad Recipes To Try
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French Carrot Salad
Ingredients
- 5 cups shredded carrots a little less than 2 pounds, depending on thickness
- 1 bunch green onions sliced (around ¾ cup)
- ⅓ cup olive oil
- 3 Tablespoons white wine vinegar you can also use red wine vinegar
- 1 Tablespoon maple syrup
- 1 Tablespoon prepared Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Herbes de Provence
Instructions
- Place shredded carrots and sliced green onions into a large bowl. Set aside.
- In a smaller bowl, whisk oil, vinegar, maple syrup, mustard, salt, pepper and Herbes de Provence until well combined.
- Toss salad in half the dressing. If making in advance cover and refrigerate until ready to serve.
- When ready to serve, toss with remaining dressing.
Video
Notes
- Use fresh carrots. The fresher the carrots, the sweeter and crunchier they’ll be. That said, pre-shredded also works just fine.
- Whisk the vinaigrette well. This helps the dressing emulsify and coat the carrots evenly.
- Let it sit! This gives the carrots a chance to soak up some of those flavors. A quick rest for 10-15 minutes should do it.
- Adjust the dressing to taste. If you like a tangier flavor, add an extra splash of vinegar. If you prefer it a little sweeter, add a touch more maple syrup.
- Add texture. If you love a bit of crunch, toss in some chopped nuts, pumpkin seeds, or even pomegranate arils for a fun twist.
- Ingredients to prep ahead- You can shred the carrots and make the dressing in advance. Store in separate containers.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days. If the salad seems dry, add a little extra dressing before serving.
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