📝 About This Recipe
A cornerstone of French home cooking and bistro culture, this vibrant shredded carrot salad is a masterclass in simplicity and balance. The natural sweetness of garden-fresh carrots is elevated by a zesty, emulsified Dijon vinaigrette and a shower of aromatic herbs. It is a refreshing, crunchy, and vitamin-rich classic that actually improves after a short rest, making it the perfect elegant side dish for any season.
🥗 Ingredients
The Vegetables
- 1.5 pounds Fresh Carrots (peeled and ends trimmed; use organic if possible)
- 1 small Shallot (very finely minced)
- 1/2 cup Flat-leaf Parsley (freshly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
The Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 tablespoon Apple Cider Vinegar (provides a soft acidity)
- 1 tablespoon Dijon Mustard (smooth, traditional French style)
- 1/2 teaspoon Honey or Maple Syrup (to balance the acidity)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Optional Garnishes
- 2 tablespoons Toasted Sunflower Seeds (for added crunch)
- 1/4 cup Raisins or Currants (soaked in warm water for 5 minutes)
👨🍳 Instructions
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1
Begin by peeling your carrots. For the best texture, avoid pre-shredded bagged carrots which are often dry and woody.
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2
Shred the carrots using the medium-sized holes of a box grater or the shredding attachment of a food processor. You want a fine, delicate julienne rather than thick chunks.
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3
Place the shredded carrots into a large mixing bowl and set aside.
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4
In a small glass jar or a medium bowl, combine the Dijon mustard, lemon juice, apple cider vinegar, honey, sea salt, and black pepper.
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5
Whisk the dressing ingredients together until the salt has dissolved and the mustard is fully incorporated.
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6
While whisking constantly and vigorously, slowly drizzle in the extra virgin olive oil until the dressing is beautifully emulsified and thick.
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7
Add the finely minced shallots directly into the dressing and let them sit for 2-3 minutes; this 'pickles' them slightly and mellows their bite.
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8
Pour the dressing over the shredded carrots and toss thoroughly with tongs or two large spoons to ensure every strand is coated.
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9
If using raisins or currants, drain them and fold them into the salad now.
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10
Add the fresh parsley and chives to the bowl, tossing gently to distribute the herbs without bruising them.
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11
Taste the salad. Adjust with an extra squeeze of lemon or a pinch of salt if the flavors need to pop more.
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12
Cover the bowl and refrigerate for at least 20-30 minutes. This resting period allows the carrots to soften slightly and the flavors to meld.
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13
Just before serving, give the salad one final toss. Sprinkle with toasted sunflower seeds if you desire extra texture.
💡 Chef's Tips
For the most authentic flavor, use the smallest holes on your grater for a 'melt-in-your-mouth' texture. If the carrots are very juicy, you may need to add an extra teaspoon of Dijon to keep the emulsion stable. Always use fresh lemon juice; bottled juice lacks the bright essential oils needed to cut through the sweetness of the carrots. This salad keeps beautifully for up to 3 days in the fridge, making it an excellent meal-prep option. Avoid adding the herbs until shortly before serving if you plan to keep the salad for several days to prevent them from wilting.
🍽️ Serving Suggestions
Serve alongside a classic Quiche Lorraine for a traditional French lunch. Pairs beautifully with roast chicken or grilled fish as a bright, acidic counterpoint. Add it to a crusty baguette with ham and butter for a 'Le Parisien' style sandwich twist. Enjoy with a chilled glass of crisp Sauvignon Blanc or a dry Rosé from Provence. Use it as a base for a 'Salade Composée' by adding hard-boiled eggs, olives, and tuna.