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The finished French Carrot Salad recipe on a white serving plate.
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French Carrot Salad

Indulge in the refreshing flavors of a classic French Carrot Salad. This recipe features crisp and colorful carrots, tossed in a zesty vinaigrette and fresh herbs.
Course Side Dish
Cuisine French
Keyword carrots
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 people
Calories 244kcal
Author Jillian Wade
Cost $3.96

Equipment

  • measuring cups and spoons
  • cutting board
  • chef's knife
  • saucepan
  • small mixing bowl

Ingredients

  • 4 cups of grated carrots about 6 larges carrots
  • 4 Tablespoons olive oil divided
  • ¼ cup pine nuts
  • 2 Tablespoons lemon juice
  • 1 Tablespoon grainy mustard
  • 1 teaspoon granulated sugar
  • ¼ cup chopped parsley
  • 2 green onions chopped (green parts only)
US Customary - Metric

Instructions

MAKE DRESSING:

  • Mix 3 tablespoons of olive oil, lemon juice, sugar, and mustard in a small bowl.

PREP CARROTS:

  • Wash, peel, and finely grate the carrots. Place the grated carrots in a large bowl.

TOAST NUTS:

  • Add the pine nuts to a saucepan with 1 tablespoon of olive oil over low heat.
  • Cook them for about 5 minutes or until lightly browned and fragrant.

MIX SALAD:

  • Add the pine nuts and parsley to the shredded carrots.
  • Pour the dressing over the carrots and mix to combine.

CHILL AND SERVE:

  • Chill for at least 1 hour.
  • Serve cold.

Notes

  • Don’t leave the stove when toasting the pine nuts. They burn easily, so keep an eye on them while cooking.
  • Don’t skip chilling the salad. This will make the flavors pop much more.
  • For a hint of sweetness, you can add in some raisins.
  • Grate the carrots finely. If they are grated too big, the texture will not be right. For the best texture, use a julienne peeler, the large holes of a box grater, or the gratings setting on a food processor.
  • Give the carrots a taste before adding the dressing. If they are very sweet, you may want to use less sugar in the dressing.

Storage Tips

MAKE AHEAD: To make this salad ahead of time, put the dressing in a separate container. This will prevent your carrot salad from getting soggy. 
SERVE: Serve chilled. You can keep this salad out for about two hours before covering it and storing it. 
STORE: Cover the salad with plastic wrap and place in the fridge for up to 4 days.
FREEZE: This recipe does not freeze and defrost well, so I do not recommend freezing it.

Nutrition

Serving: 1cup | Calories: 244kcal | Carbohydrates: 16g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 133mg | Potassium: 511mg | Fiber: 4g | Sugar: 8g | Vitamin A: 21765IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg