French Grated Carrot Salad

By Martha Rose Shulman

French Grated Carrot Salad
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(358)
Comments
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Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you’ll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.

Featured in: Carrots: Perfect for Dark Winter Nights

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Ingredients

Yield:4 to 6 servings
  • 6tablespoons extra-virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
  • 1tablespoon freshly squeezed lemon juice
  • 1tablespoon sherry vinegar or white-wine vinegar
  • 1teaspoon Dijon mustard
  • Salt and black pepper
  • 1pound carrots, peeled and grated
  • ¼cup finely chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

153 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 227 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

Ratings

4 out of 5
358 user ratings
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Comments

Michele

This recipe needs some further editing, as Maria noted. If you look at the accompanying article (http://www.nytimes.com/2009/01/19/health/nutrition/19recipehealth.html), you'll find two grated carrot recipes laid out. This is a mashup of those two. I plan to make it later today with just the ingredients listed "for the French grated carrot salad," which is what I feel in the mood for, despite its not being the dead of winter. We'll see how it comes out.

Maria

This just didn't taste good. And the directions regarding dressing were confusing. Dressing seems to be at the top with the carrots, then there is a "For the Dressing" section at the end. Doing both made the salad too wet. The cumin and curry powder muddied the flavors. Not worth it.

Krysten Chambrot, Senior Staff Editor, NYT Cooking

Thank you for flagging! You're absolutely right, Michele: This is an unintentional mashup of two recipes. This recipe has been updated to reflect the article, and a second recipe, for the curried version, has been created. Find it here: https://approvedpromo.info/recipes/1020192-curried-carrot-salad%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Susan

Made dressing with safflower oil. Didn't have parsley, but I had some fresh mint, so subbed 2 tsp minced mint leaves - delicious.

Mary

I tried this and loved it! It was delicious. I didn't have dijon mustard, so I just used regular yellow mustard. And I didn't have sherry vinegar or white-wine vinegar, so I did a mix of apple cider vinegar, regular vinegar, and balsamic vinegar. I also omitted the parsley because I didn't have any on hand. I normally don't really like carrots, but I was shocked by how much I loved this carrot salad especially given all my substitutions.

SP

Made this after recipe was clarified. Cheated and bought store grated carrots. Crunchy and fresh. Thought there would not be enough dressing, but there was the right amount. Dressed it an hour before serving (as a reviewer suggested), then tossed again when serving. Needed a good sprinkle of salt and pepper at serving. Served with seared salmon filets, simple green beans and roasted small potatoes. A relatively easy dinner prep. Adult children loved how healthy it all was.

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