Go Back
a spoonful of French style carrot salad being lifted out of the bowl
Print Recipe Pin Recipe

French-Style Carrot Salad

This quick and easy French-Style Carrot Salad with homemade vinaigrette is a refreshing and delicious vegetable side dish salad that just might become a new favorite!
Prep Time15 minutes
Total Time15 minutes
Servings: 4
Estimated Calories: 183
Author: Michelle

Ingredients

For the Vinaigrette:

  • 4 tablespoons olive oil, mild or light-tasting recommended
  • 2 tablespoons white wine vinegar
  • 1 tablespoon pure maple syrup, or honey
  • 2 teaspoons Dijon mustard
  • salt, to taste
  • black pepper, to taste

For the Salad:

  • 1 pound carrots
  • ¼ cup thinly sliced green onions

Instructions

Make the Vinaigrette:

  • In a large bowl, whisk together the olive oil, white wine vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper until well-combined and emulsified; set aside.
    Alternately, if you don't have a whisk, you can put all of the ingredients in a jar with a tight-fitting lid and shake until well-combined and emulsified.

Make the Salad:

  • Peel and finely grate the carrots (I use the smaller holes on my box grater).
    Alternately, you can use a food processor to grate the carrots.
  • Place the grated carrots in the bowl with the vinaigrette; toss until the carrots are evenly coated with the dressing. Taste and adjust the seasoning, if needed.
  • Transfer the salad to a serving bowl and sprinkle the green onions evenly over the top.
  • Serve immediately.

Recipe Notes

  • This salad is best when served right after tossing. As it sits, the flavor loses its punch, and the dressing will begin to pull moisture out of the carrots, which adds a lot of liquid and can cause the carrots to lose their crunch.
  • If you want to prep things ahead, make the vinaigrette, grate the carrots, slice the green onions, and store them all in separate airtight containers in the refrigerator. Toss the carrots with the vinaigrette and top with the green onions right before serving.
  • Leftover carrot salad can be stored in an airtight container in the refrigerator for up to 3 to 4 days. However, I recommend eating it sooner than that - within a day or two - before it gets overly watery and soggy. You may also need to readjust the seasoning.
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!