Description
A bright and crunchy French-style carrot salad dressed in a tangy Dijon vinaigrette with fresh herbs—fresh, simple, and a perfect side or light lunch.
Ingredients
Scale
- 4 large carrots, peeled and julienned or shredded
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp finely chopped fresh parsley (or chives or dill)
- Optional: 1 tbsp toasted pine nuts or chopped walnuts
Instructions
- Place julienned or shredded carrots in a medium mixing bowl.
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined.
- Pour the dressing over the carrots and toss thoroughly to coat.
- Stir in chopped fresh parsley and toasted nuts, if using.
- Let stand for 10–15 minutes before serving to allow flavors to marry. Taste and adjust seasoning if needed.
- Serve chilled or at room temperature. Leftover salad can be refrigerated, covered, for up to 2 days.
Notes
- Julienne carrots finely for the classic French texture.
- Letting it rest improves flavor and softens carrots slightly without losing crunch.
- Add a pinch of cumin or toasted seeds for a slightly different twist.
- Use a mixture of orange and yellow carrots for a colorful presentation.
- Serve alongside grilled meats, fish, or as part of a light picnic spread.
Nutrition
- Serving Size: ½ cup (≈75 g)
- Calories: 70 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 4.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg