French Carrot Salad

An overhead image of a dark blue bowl of carrot salad with carrots, green onion and a white napkin around it.

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.

Course Salad, Side Dish

Cuisine French

Diet Low Calorie, Low Lactose

Prep Time 10

Total Time 10

Servings servings

Calories 117kcal

Author Jessy Freimann

Equipment

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.

Nutrition