French Grated Carrot Salad

By Martha Rose Shulman

Updated April 22, 2019

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(387)
Comments
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Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you’ll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.

Featured in: Carrots: Perfect for Dark Winter Nights

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Ingredients

Yield:4 to 6 servings

  • 6 tablespoons extra-virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon sherry vinegar or white-wine vinegar

  • 1 teaspoon Dijon mustard

  • Salt and black pepper

  • 1 pound carrots, peeled and grated

  • ¼ cup finely chopped flat-leaf parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 153 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 227 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

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Ratings

4 out of 5
387 user ratings
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Comments

Michele

This recipe needs some further editing, as Maria noted. If you look at the accompanying article (http://www.nytimes.com/2009/01/19/health/nutrition/19recipehealth.html), you'll find two grated carrot recipes laid out. This is a mashup of those two. I plan to make it later today with just the ingredients listed "for the French grated carrot salad," which is what I feel in the mood for, despite its not being the dead of winter. We'll see how it comes out.

Krysten Chambrot, Senior Staff Editor, NYT Cooking

Thank you for flagging! You're absolutely right, Michele: This is an unintentional mashup of two recipes. This recipe has been updated to reflect the article, and a second recipe, for the curried version, has been created. Find it here: https://body-change.today/recipes/1020192-curried-carrot-salad%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Maria

This just didn't taste good. And the directions regarding dressing were confusing. Dressing seems to be at the top with the carrots, then there is a "For the Dressing" section at the end. Doing both made the salad too wet. The cumin and curry powder muddied the flavors. Not worth it.

Lfin

It really needed some sugar.

Trill

Workhorse recipe. I’ve made this countless times over the past decade, both the standard and curried versions with many variations (but never dairy). It goes nicely with such a wide variety of flavor profiles. The only thing I do differently is warming the carrots just a little. Microwave for 30 seconds after shredding so they better absorb the dressing Let it sit on the counter for 10-15 minutes, then refrigerate for at least 30 minutes to allow the flavors to meld. Definitely at its best next day.

dionne

So good as is! I also like it with dried cranberry, feta, and toasted walnuts

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