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French Carrot Salad ✨♥️ This is one of my favorite salads EVER. I’ve seen it done a few ways, when I lived in France, the family I lived with made it this way, except with onion instead of shallot and sugar instead of honey.
If you loved this recipe, check out my Cucumber Fennel Salad!
Why You’ll Love French Carrot Salad
This salad is so fresh, light, tangy and SO delicious! Super easy and quick to make. It’s perfect for when you are hosting or you just want a quick fresh meal. I personally like to serve this salad as a side or appetizer.
How To Prepare French Carrot Salad
🧂 First, add the shallots, lemon, dijon, honey, salt and pepper to a bowl. Then, whisk in the olive oil until emulsified. Add in more olive oil to taste.
🥕 Secondly, grate your carrots.
🌿 Then, chop the parsley pretty fine.
🥣 Lastly, add the carrot and parsley to a bowl, drizzle over the dressing and add more black pepper. Then, let it sit in the fridge for 15-30 minutes before serving.
Substitutions and Variations for French Carrot Salad
- There aren’t really substitutions for this recipe, but you can use any fresh herbs of your choice or which ever ones you have on hand.
- You can use sugar instead of honey.
- You can use onion instead of shallot.
Chef Nadia’s Tip
Make sure you let the salad sit in the fridge for 15-30 minutes before serving, so the dressing is well absorbed and the salad is cold.
Similar Recipes
Common Questions
You can use onions instead of shallot.
You can use sugar instead of honey.
French Carrot Salad
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
- First, add the shallots, lemon, dijon, honey, salt and pepper to a bowl. Then, whisk in the olive oil until emulsified. Add in more olive oil to taste.
- Secondly, grate your carrots.
- Chop the parsley pretty fine.
- Lastly, add the carrot and parsley to a bowl, drizzle over the dressing and add more black pepper. Then, let it sit in the fridge for 15-30 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
