Grated Carrot Salad
Grated Carrot Salad is a easy French recipe that serves 4. 151 calories per serving. Recipe by Chicago Sun-Times on YouTube.
Prep: 20 min | Cook: PT0M | Total: 35 min
Cost: $10.63 total, $2.66 per serving
Ingredients
- 1 pound Carrots (washed, tops trimmed)
- 1 tablespoon Dijon Mustard (smooth, no added sugar)
- 1 tablespoon Honey (light, preferably raw)
- 3 tablespoons Olive Oil (extra‑virgin, mild flavor)
- 1 pinch Salt (fine sea salt)
- 1 pinch Freshly Ground Black Pepper (freshly cracked)
- 2 tablespoons Fresh Coriander (Cilantro) Pods (leaves only, roughly chopped)
- 2 tablespoons Fresh Mint Leaves (stems removed, chopped)
- 1 small Leek (white and light green parts only, washed thoroughly and sliced into thin ribbons)
Instructions
Prepare Carrots
Wash the carrots, trim the tops, then shred them using a food processor or a box grater until you have about 4‑5 cups of ribbons.
Time: PT5M
Make the Vinaigrette
In a small bowl whisk together Dijon mustard and honey, then slowly drizzle in olive oil while whisking continuously until the mixture emulsifies. Finish with a pinch of salt and freshly ground black pepper.
Time: PT5M
Prep Herbs and Leek
Rinse the coriander (cilantro) pods, mint leaves, and leek thoroughly. Roughly chop the coriander and mint. Slice the leek into very thin ribbons, discarding any tough dark green parts.
Time: PT5M
Combine All Ingredients
Place the shredded carrots in the mixing bowl, add the chopped herbs and sliced leek, then pour the vinaigrette over everything. Toss gently until the carrots are evenly coated.
Time: PT5M
Rest Before Serving
Let the salad sit at room temperature for 30‑60 minutes to allow the flavors to meld. Give it a quick toss before serving.
Time: PT0M
Nutrition Facts
- Calories
- 151
- Protein
- 2g
- Carbohydrates
- 15g
- Fat
- 9g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Mustard, Honey
Ingredient Substitutions
- Instead of Carrots: parsnips, jicama
- Instead of Dijon Mustard: whole grain mustard, spicy brown mustard
- Instead of Honey: maple syrup, agave nectar
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Fresh Coriander (Cilantro) Pods: flat‑leaf parsley
- Instead of Fresh Mint Leaves: basil, tarragon
- Instead of Leek: green onion, shallot
Equipment Needed
- Food Processor or Box Grater
- Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Serving Bowl
Critical Steps — Do Not Skip
- Emulsify the vinaigrette by adding oil slowly while whisking
- Wash leeks thoroughly to remove hidden grit
- Allow the salad to rest so the herbs infuse the carrots
Chef Tips from the Video
- For extra brightness, add a squeeze of fresh lemon juice to the vinaigrette.
- Toast the coriander seeds lightly and grind them for a subtle nutty note.
Troubleshooting
The vinaigrette separates or looks oily
Whisk in a few more drops of mustard or a splash of water, then slowly add the oil again while whisking vigorously.
Leek still feels gritty
Soak sliced leeks in a bowl of cold water for a few minutes, agitate, then drain and pat dry before adding to the salad.
Salad is too salty or peppery
Add a little more shredded carrot or a splash of extra oil to balance the flavor.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Re‑whisk dressing if it separates before serving.
Freezer: Not recommended – texture of carrots and herbs deteriorates.
Room temperature: Can sit at room temperature for up to 2 hours after preparation.
Make-Ahead Tips
- Prepare the vinaigrette up to 2 days in advance and store in the refrigerator.
- Shred carrots and chop herbs separately, then combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of carrot salads with French vinaigrette in French cuisine?
Carrot salads dressed with a classic French vinaigrette date back to the 19th century when raw vegetables were prized for their freshness and simplicity. The use of Dijon mustard as an emulsifier reflects the French tradition of creating elegant, balanced dressings without heavy cream.
What are the traditional regional variations of carrot salad in French cuisine?
In Provence, carrot salads often include orange zest and olives, while in the Loire Valley, they may be flavored with tarragon and a splash of white wine vinegar. The addition of mint and coriander in this recipe adds a Mediterranean twist not typical of classic French versions.
How is a classic French carrot salad traditionally served in France?
Traditionally, it is served as a chilled entrée or side course, presented on a simple platter with a drizzle of vinaigrette and sometimes garnished with toasted nuts or fresh herbs. It is commonly paired with a light white wine such as Sauvignon Blanc.
What occasions or celebrations is carrot salad traditionally associated with in French culture?
Carrot salads are popular during spring and summer gatherings, especially at picnics, garden parties, and as part of a buffet for fêtes de la musique or Bastille Day celebrations, where fresh, seasonal produce is highlighted.
What other French dishes pair well with this carrot, mint & coriander salad?
It pairs beautifully with roasted chicken à la Provençale, grilled fish such as trout meunière, or a simple quiche Lorraine. The bright acidity also complements richer dishes like coq au vin or beef bourguignon.
What makes this carrot salad special or unique in French cuisine?
The combination of fresh mint and coriander introduces a subtle Middle‑Eastern aroma, while the classic Dijon‑honey vinaigrette maintains the French emphasis on balance and emulsification, creating a fusion that feels both familiar and novel.
What are the most common mistakes to avoid when making this carrot salad?
Common errors include over‑whisking the vinaigrette, which can cause it to break, not washing leeks thoroughly, leading to gritty texture, and adding the oil too quickly, preventing proper emulsification. Follow the step‑by‑step emulsification technique for best results.
Why does this recipe use Dijon mustard to emulsify the dressing instead of mayonnaise?
Dijon mustard provides a sharp, piquant flavor and natural emulsifying agents that keep the dressing light and tangy, whereas mayonnaise would add heaviness and mask the delicate flavors of the carrots and herbs.
Can I make this carrot salad ahead of time and how should I store it?
Yes, you can prepare the vinaigrette and shred the carrots up to two days in advance, storing each separately in airtight containers in the refrigerator. Combine them no more than an hour before serving to keep the carrots crisp.
What texture and appearance should I look for when the vinaigrette is properly emulsified?
A properly emulsified vinaigrette is smooth, glossy, and slightly thickened, coating the back of a spoon without separating. It should not appear watery or have visible oil droplets.
What does the YouTube channel Chicago Sun‑Times specialize in?
The YouTube channel Chicago Sun‑Times focuses on local food stories, quick classic recipes, and seasonal cooking tips that highlight Midwestern produce and culinary traditions.
How does the YouTube channel Chicago Sun‑Times' approach to French cooking differ from other cooking channels?
Chicago Sun‑Times emphasizes simplicity and accessibility, presenting classic French techniques—like a proper vinaigrette—with everyday ingredients and minimal equipment, whereas many other channels may use more elaborate or specialty items.
Last updated: September 1, 2026
