French Carrot Salad

This sweet, tangy, crunchy salad is our take on the French classic, carottes râpées.

While traveling through France as a vegetarian (at the time), I noticed carrot salads everywhere! I saw them in train stations, restaurants, small cafes, grocery stores, they all had carrot salad - and I freaking loved it! So simple, yet so delicious. Here's our take on carottes râpées.

Why you'll love this recipe

All it takes is shredding the carrots and making a super quick dressing. The dressing is tangy and compliments the sweet earthy carrots. It's so simple and so delicious!

Ingredients

  • carrots
  • lemon
  • dijon mustard
  • olive oil
  • fresh parsley
  • salt

optional add-ons

  • olives
  • capers
  • raisins
  • shallots/onions

Making the dressing

Combine the Dijon mustard, olive oil, lemon juice, and use a whisk to emulsify. Add salt to taste.

Preparing the carrots

I've seen this recipe shredded, noodled, and cut into ribbons. Use whichever method or shape you prefer. We happen to have a julienne peeler, so that's what we used this time.

Pairing suggestions

Enjoy this carrot salad as a side to a tofu salad sandwich or Peruvian triple sandwich. Also perfect for BBQs and meal preps.

You might also enjoy these other salads


We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. 
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!

image of a French carrot salad

French Carrot Salad

This sweet, tangy, crunchy salad is our take on the French classic, carottes râpées. All it takes is shredding the carrots and making a super quick dressing. The dressing is tangy and compliments the sweet earthy carrots. It's so simple and so delicious!
Prep Time: 10 minutes
Cool in the fridge: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: French
Diet: Gluten Free, Vegan
Keyword: Easy, Light
Servings: 4 sides
Calories: 68kcal

Ingredients

  • 4 carrots medium
  • 1 lemon juiced
  • 2 Tbsp Dijon mustard
  • 1 Tbsp olive oil
  • ¼ tsp salt or to taste
  • ¼ cup fresh parsley chopped

Instructions

  • Shred 4 carrots.
  • Combine 2 Tbsp Dijon mustard, 1 Tbsp olive oil, 1 lemon juiced, ¼ tsp salt and use a whisk to emulsify.
  • Pour dressing over carrots, add chopped ¼ cup fresh parsley and mix.
  • Refrigerate for 30 minutes, or until the salad is cold and the flavors have developed.

Nutrition

Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 271mg | Potassium: 244mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10202IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!

If you enjoyed this recipe, please let us know. Leave a comment, rate it, and don't forget to tag us @somevegancouple on Instagram! We'd love to see how your version of this recipe turns out!

besitos, J & R
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