Recipes > Carrot Salad | Salade de Carottes Rapées

Carrot Salad | Salade De Carottes Rapées


This vibrant and refreshing carrot salad is a classic in France. Grated carrots are tossed with lemon juice, olive oil, a bit of sugar and seasoning.
  • Serves: 4 to 6
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 102,734
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Grating the Carrots

Grating the Carrots
  • 7 large carrots


Peel and then finely grate or shred the carrots, using a hand grater or machine with a fine attachment. The finer the strands, the more delicious the salad.

Step 2: Making the Vinaigrette

Making the Vinaigrette
  • 6 tbsp lemon juice (approx. 2 lemons)
  • 2 tsp sugar, or to taste
  • 4 tbsp extra-virgin olive oil, or to taste
  • sea salt, to taste
  • freshly ground black pepper, to taste


To make the vinaigrette, combine together all of the ingredients and either whisk to combine, or use a jar with a tight fitting lid and shake to combine.

*Note: If you don’t have fresh lemons, you can use white- or red-wine vinegar instead (or a combination of half lemon juice and half white-wine vinegar).

Lastly, taste the vinaigrette, it should have a nice balance of tartness and sweetness. If either is lacking add a bit of sugar, lemon juice or olive oil.

Step 3: Assembling the Salad

Assembling the Salad
  • 1/2 bunch Italian parsley


Roughly chop the parsley and add it to the carrots, along with vinaigrette. Taste again for seasoning, adjusting the seasoning to your liking.

If you want to make this salad ahead of time, do not add the vinaigrette until just before serving. The vinaigrette will draw the moisture from the carrots and they will lose their crunchiness.


  • Faye L
    Faye L
    Super easy, super tasty, I like, kind of reminds me of white cabbage slaw that's serve with grilled lamb/chicken that I had in Vienna - Turkish food. Faye
  • Rodrigo C
    Rodrigo C
    I have this Magimix food processor, made by those guys that make the Robot Coupe, but for the amateur cook. The julienne disc worked fine for the carrots. I also used the processor to mince the parsley. Including peeling the carrots, in less than 10 min. it was ready. And it tasted so fresh. After 2 days eating the salad, I needed to do something else with the leftover. I dried it with paper towel and added to rice 5 minutes before it was cooked. I made the rice with chicken stock. It was delicious with the sweet and acidic carrots added to it.
  • Ted B
    Ted B
    This went really well with the grilled asparagus: and a grilled new york strip steak. It was super easy and added a ton of color to the plate.
  • Maya D
    Maya D
    In our family we make this recipe for several years. The recipe has been passed on with the addition of black raisins. They look great as a color contrast and balance out the taste neatly against the tartness of the vinaigrette.
  • Dawn T
    Dawn T
    Oh merci beaucoup! I totally forgot that when I used to have this (when I lived in France as a Nanny, many years ago), it often had raisins in it. I can't wait to make it again now. Thanks again. Cheers!
  • Eric H
    Eric H
    Nice easy salad, love it! I found that when I got the perfect sweet/sour balance with the vinaigrette--it came off just a touch sour/bitter after combining with carrots (even though I peeled them prior to grating)--easily fixed by adding just a touch more sugar to the vinaigrette...thanks again!
  • Adam M
    Adam M
    I have a Magimix as well. Bought it because of the Robot Coupe I used during my past restaurant experience. I always seem to find that the grater blades leave chunks because of the space between the blade and plunger. No more waste though than a hand grater if you love your fingers. I am definitely looking forward to trying this one.
  • Jack R
    Jack R
    can i reduce the dressing ingredients as its alot of oil and lemon juice for me.thank you.
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Jack! The ratio for a vinaigrette is 3 parts oil to 1 part acid. Adjust as needed to (your) taste. If you would like to eliminate all the oil, we have terrific no-oil dressing recipes on the site!
  • Jack R
    Jack R
    thank you so much many grams in total are the carrots.thank you so much.
  • Demetra S Rouxbe Staff
    Demetra S
    A large carrot averages 4.5 wt. oz. (127.57 g) Trimmed and peeled, its yield is about 3.5 ounces x 7 = 24.5 wt. oz. (2 1/2 lb.) = 694.56 g
  • Jack R
    Jack R
    thank you i want my cooking to be as perfect as can be and i feel with all of the rouxbes staff advice and help im eating healthier and better so thanks rouxbe x
  • Riaz M
    Riaz M
    could i grate the carrots freeze them then defrost night before then dress them then eat as carrots are very perishable?
  • Eric W Rouxbe Staff
    Eric W
    Hi Riaz, Please give this a try and see how you like the results. ~Eric
  • Tina L
    Tina L
    Would honey work instead of sugar?
  • Eric W Rouxbe Staff
    Eric W
    Hi Tina, Sure! Give it a try and see how you like it. ~Eric

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