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French Carrot Salad (Carottes Râpées)

carrot salad

I first encountered this salad in Karen LeBillon’s wonderful book, French Kids Eat Everything. I’ve read up on it, and Salade de Carottes Râpées is a staple salad in France and a perennial favorite among children. It’s bright, lightly sweet, full of nutrients, and my version uses ingredients that I always have in my kitchen. And it’s inexpensive and easy, too.

This is one of those “add until it looks right” kind of dishes. I measured out what I use, but feel free to add a little more of something if you want it. The dressing shouldn’t be heavy, though – the carrots should be just barely wet, not dripping.

french carrot salad


I rarely use my food processor, but I pull it out for this salad sometimes since it’s so much faster than a box grater. But by all means, if you want some exercise, go for the box grater.

This makes a reasonably sized side dish for a family of 4 (1/2 c. servings). I may or may not have eaten the entire batch for lunch after photographing it. It’s so good.

French Carrot Salad (Salade des Carottes Râpées)
2 c. peeled, grated, and packed carrots
1 T. extra virgin olive oil
1/2 T. red wine vinegar (or fresh lemon juice)
1 t. honey
1/2 t. coarse-grained Dijon mustard
handful chopped fresh chives, parsley, or another herb that you have on hand
coarse sea salt and pepper, to taste (optional)

Toss the carrots with the oil, vinegar, honey, and herbs. Add salt and pepper, if desired. Serve immediately.

If you want to make this ahead of time, prepare the carrots and dressing, but combine them just before serving.

carrot salad
   

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