French Carrot Salad ✨♥️ This is one of my favorite salads. I first learned a version of it while living in France — the family I stayed with used onion instead of shallot and sugar in place of honey. Below is a clear, easy version that keeps the bright, tangy flavors I love.
If you enjoy this salad, also try the Cucumber Fennel Salad for another fresh side.
Why You’ll Love French Carrot Salad
This salad is fresh, light and tangy — incredibly simple to make and full of bright flavor. It’s a great quick side or appetizer when you’re hosting, or a refreshing addition to any meal.
How To Prepare French Carrot Salad
1. In a bowl, combine the shallots, lemon juice, Dijon mustard, honey, salt and pepper. Whisk in the olive oil until the dressing is emulsified. Taste and add more oil if desired.
2. Grate the carrots finely.
3. Chop the parsley into small pieces.
4. Toss the grated carrots and parsley with the dressing. Add extra black pepper if you like, then refrigerate the salad for 15–30 minutes so the flavors meld and the salad is nicely chilled before serving.
Substitutions and Variations for French Carrot Salad
- Swap the parsley for another fresh herb you prefer, such as cilantro or dill, depending on your taste.
- Use sugar instead of honey if you prefer a neutral sweetener.
- Replace shallots with finely diced onion if that’s what you have on hand.
Chef Nadia’s Tip
Let the salad sit in the fridge for 15–30 minutes before serving so the dressing is absorbed and the salad is well chilled.
Similar Recipes
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Burrata Panzanella
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Burrata Melon Salad
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Arugula Fennel Salad
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Watermelon Radish Salad
Common Questions
I typically use a classic Dijon for this dressing, such as Grey Poupon.
Regular onion works well if you don’t have shallots—use it finely diced.
You can substitute sugar for honey if you prefer.
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Ingredients
- 2 lb Carrots, washed & peeled
- 1/2 bunch Italian parsley, stemmed
- 2 Shallots, brunoise
- 2.5 Lemons (large), juice, about 6–7 tbsp
- 1/3 cup Olive oil, plus 2 tbsp or more to taste
- 1.5 tsp Honey
- 2.5 tsp Dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
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1. Combine the shallots, lemon juice, Dijon, honey, salt and pepper in a bowl. Whisk in the olive oil until the dressing is emulsified; adjust oil and seasoning to taste.
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2. Grate the carrots finely and place them in a mixing bowl.
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3. Chop the parsley finely and add it to the carrots.
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4. Pour the dressing over the carrot-parsley mixture, toss to combine, then refrigerate for 15–30 minutes before serving so the flavors meld.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.