This classic grated carrot salad is one of the simplest dishes you can make, and one of the brightest. In France it’s called carottes râpées. You’ll find it in bistros, delis and lunch boxes all over the country, often served as a light first course.
The recipe needs only a handful of ingredients. Freshly grated carrots are tossed in a quick dressing of olive oil, lemon juice, Dijon mustard and salt. A little sugar or honey balances the lemon juice. Fresh parsley, chervil or chives add color and a fresh green note. Grate the carrots on the large holes of a box grater or with the shredding disk of a food processor, and the salad comes together in minutes.
This version makes a smaller batch, using one pound of carrots. Serve it next to roast chicken, with a sandwich, or as part of a simple lunch. When you want something fresh, crunchy and easy, this classic grated carrot salad is a great place to start.
More salad recipes with carrots:
Cabbage Salad with Leek and Carrot
Creamy Cucumber and Carrot Salad
My tutorial video:
Classic Grated Carrot Salad
Ingredients
Instructions
- Grate the carrots on the large holes of a box grater, or use a stand mixer or food processor fitted with the shredding disk.
- In a large bowl, whisk together the olive oil, lemon juice, salt, Dijon mustard, and sugar (or honey).
- Add the grated carrots and the chopped herbs to the dressing and toss until everything is well coated. Serve on plates and sprinkle with more fresh herbs.