Carrot Salad Recipe

Written by
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Rebecca Franklin
Updated 06/29/19
Bowl of Shredded Carrot Salad with Chopped Herbs
Poppy Barach/E+/Getty Images
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
232 Calories
21g Fat
13g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 232
% Daily Value*
Total Fat 21g 26%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Protein 1g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Every cook needs an easy, throw-together salad that can be made on a moment’s notice. This nutritious carrot salad is as chic as it is classic. It’s found in nearly every French cook’s repertoire, as well as eateries across the globe. Crunchy, fresh carrots blend with bright, zippy lemon mustard dressing in what is perhaps one of the easiest preparations in authentic French cuisine.

Ingredients

  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1/2 pound carrots (peeled and shredded)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Optional: 1 tablespoon chopped fresh parsley

Steps to Make It

  1. In a small bowl, whisk the lemon juice, mustard, and olive oil together until the dressing is completely blended.

  2. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and parsley, if using.

  3. Toss the salad again to blend the seasonings and chill it for 30 minutes before serving.

This classic French carrot salad recipe makes 4 to 6 servings.