Very French grated carrot salad

SmartPoints® value per serving
Total Time
18 min
5 min
Carrot salad, or carottes rapées, can be found in just about every take-out shop in France. The key to its success is lying the carrots on their sides and using the thinnest shredding blade your food processor has. The carrots are then flavored with fresh parsley, and the simple dressing consists of lemon juice, Dijon mustard, olive oil, salt, and pepper. Pour the dressing over the shredded carrots, toss to combine, and let it hang out on the counter until it's ready to serve. The best part is the longer the salad sits, the more time the ingredients can meld together, though we suggest going for no longer than 3 hours.


Uncooked carrot(s)

¾ pound(s), large

Fresh parsley

1 Tbsp, flat-leaf, finely chopped

Fresh lemon juice

1 Tbsp

Dijon mustard

2 tsp

Table salt

¼ tsp

Black pepper


Extra virgin olive oil

1 Tbsp

Extra virgin olive oil

1 tsp


  1. Cut carrots to fit horizontally in feed tube of food processor. Stack carrots in feed tube and grate using thin shredding blade (or use large holes of box grater) to create long, thin shreds. You will need about 3 cups. Transfer carrots to salad bowl and add parsley.
  2. To make dressing, whisk together lemon juice, mustard, salt, and pepper in small bowl. Slowly whisk in oil in thin, steady stream.
  3. Pour dressing over carrot mixture and toss until mixed well. Let stand, covered, at room temperature up to 3 hours.
  4. Per serving: 1/2 cup