Quick and Easy Carrot Salad

Carrot salad is not as unassuming as its name suggests. Your loved ones will sing your praises after eating this carrot salad. We know because it didn’t last more than a few minutes after we cooked it at home. Carrot ribbons are tossed with a tart vinaigrette that takes inspiration from the cuisine of the Mediterranean. You can make a healthy and delicious side dish with just a few simple ingredients. Here’s the recipe for success!

Carrot salad ingredients

This salad is a take on the traditional French salade de carottes râpées, or “salad of grated carrots.” David Lebovitz claims that it can be found at supermarkets, convenience stores, and cafes around the country. And now we understand why. Blending well is the light acidic dressing, crisp carrots, and savory sweet flavor. The flavors remind us of the things that keep us coming back for another helping of coleslaw or broccoli slaw.

In order to create this easy carrot salad, you will need:

  • You can eat carrots of any size (find out more about carrots).
  • Onions, green
  • Parsley
  • Cider vinegar, white
  • Mustard with a Dijon twist
  • If you prefer recipes without refined sugar, maple syrup is a great substitute.
  • Salt with olive oil

Carrot Juliennes: Three Easy Methods!

The most challenging aspect of making this carrot salad is probably learning to julienne the carrots. You can grate the carrots if you prefer, but we think julienned carrots look much nicer. A vegetable that has been julienne sliced resembles matchsticks. The slices’ perimeters are squared off. Carrots can be julienned using a knife. However, there are some quicker options for this salad:

  • Use a julienne peeler, which is a type of portable peeler. This is the one we always use.
  • Use the grating attachment on a food processor. Carrots should be inserted through the opening on the top of the lid.
  • Use the big holes on a box grater for a quick solution. Carrots are best when julienned, however grated carrots can be used in a hurry.

Dress your next salad with the Dijon mustard dressing.

The Djion mustard, vinegar, and olive oil dressing is light and acidic, perfect for this salad. A half batch of our renowned Dijon mustard dressing. This vinaigrette goes well with any dish. The following salads might benefit greatly from its addition:

  • Salad with Asparagus and Feta The Dijon dressing in this salad gives the asparagus, feta, greens, and crisp vegetables an extra kick.
  • Best Italian Salad Ever Djion dressing goes wonderfully with this classic Italian American salad.
  • Standard Salad with Spinach It’s perfect for use on spinach salads.

Methods of Keeping

Because this type of French carrot salad is designed to sit in a cafe or grocery store counter, it stands up to time well. You can store it refrigerated for up to 3 days, and the flavor still stays fresh and tangy. If it loses a little flavor after refrigerating, you can always mix with a little drizzle of white wine vinegar, olive oil and a pinch of salad.

Various Carrot Salad Presentations

This carrot salad is versatile enough to be served for lunch, dinner, a potluck, or a barbecue. Several serving options are listed below:

  • Serve alongside grilled salmon, shrimp, pesto salmon, tilapia, a vegetarian burger, or a portobello burger for the main course.
  • Creamy potato salad, pasta salad, Greek pasta salad, orzo salad, French lentil salad, cucumber salad, and watermelon salad are all great additions to a plate of salads.
  • Tofu scramble, chickpea salad, cannellini beans, white beans, and chickpea salad sandwiches are all simple options for lunch.

Quick Glances


  • 1 tbsp of vinegar made from white wine
  • 1/3 of a cup of prepared mustard
  • Sugar or maple syrup, to taste, 1 teaspoon
  • salt, kosher, 1/2 teaspoon
  • 3.0 ounces of olive oil
  • 1 pound (3 cups) of julienned carrots
  • 2 scallions
  • Parsley, chopped, 3 tablespoons


  1. Combine the sugar or maple syrup, kosher salt, Dijon mustard, and white wine vinegar in a medium bowl and whisk until smooth. Add the olive oil in increments and stir.
  2. Use a julienne peeler, the grating blade of a food processor, or the large grate holes of a box grater to create julienned carrots.
  3. The green onions should be thinly sliced. Chopping the parsley very finely.
  4. Combine all the vegetables with the dressing in a large bowl. Serve right away, or store in the fridge for up to three days.

Nutrition Facts

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