The 4-Ingredient French Carrot Salad I Can't Stop Eating
Prep
10 mins
Cook
30 mins
Servings
6
Difficulty
Easy
This humble French carrot salad has completely taken over my kitchen, and I'm not exaggerating when I say I make it at least twice a week. What makes it so irresistible is how ridiculously simple it is to throw together, yet it tastes like something you'd order at a fancy bistro. Fresh carrots are nutritional powerhouses packed with beta carotene for healthy eyes and skin, and when you dress them in this bright lemon and Dijon vinaigrette, they become absolutely addictive. The whole thing comes together in under 40 minutes from start to finish, which means you can have a restaurant quality side dish on your table faster than you'd expect. Trust me, once you make this, you'll understand why I keep coming back to it.
Ella x
Ingredients
- 11 pound carrots(trimmed and peeled (about 4 large carrots)
- 2 tablespoonsfresh lemon juice
- 1 teaspoondijon mustard
- 1 teaspoonhoney
- 1 teaspoonkosher salt(plus more to taste)
- 1 teaspoonfreshly ground black pepper
- 2 tablespoonsolive oil
- 2 tablespoonschopped fresh parsley(optional)
Detail level
Instructions
- 1
Using the second smallest hole on a box grater, grate the carrots. You should have about 3 loosely packed cups of grated carrot. Set aside.
- 2
To a large serving bowl, add the lemon juice, mustard, honey, salt, and black pepper. Whisk until smooth. Slowly drizzle in the olive oil while whisking vigorously until the mixture becomes emulsified.
- 3
Add the carrots to the dressing and gently toss until they are well coated. It’s helpful to fold the carrots so they don’t get clumped up, and each strand gets coated in dressing. Taste for seasoning, adding more salt and pepper as needed before serving. Mix in the chopped parsley, if using, and stir once more to combine. This salad is best eaten the day it is made, but it will keep in an airtight container in the refrigerator for 2 to 3 days. Love the recipe? Leave us stars and a comment below!
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