French-style grated carrot salad

Written by Catherine Saxelby on Monday, 26 July 2010.
Tagged: dairy-free, easy, egg-free, high fibre, lower carb, raw, salad, vegetarian

  • Ready In: 10 minutes
  • Prep Time: 10 minutes
  • Cooking Time: nil
  • Serves: 4
French-style grated carrot salad

I love this simple carrot side salad which I first tasted in Lyon in France. I've modified it slightly from  The trick is to use a mandolin-type grater so you get a longish grate. I like to add a little parsley for colour but you can omit this if you like. This carrot salad looks stunning on a buffet of other salads - it's a great contrast to the usual green leaves or tomato-cucumber types. The oil in the dressing is important as it assists your body to absorp the beta-carotene which is the orange colour found in carrots and is fat-soluble.


  • 5 medium carrots (about 500g)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped parsley, plus extra for garnish
  • freshly ground black pepper

Nutrition per serve

449 kilojoules ( 107 calories), 9g fat (including 1g saturated fat), 4g carbohydrate (including 4g sugars), 3g fibre and 149mg sodium. Read our nutrition rating system.


1. Peel and julienne or coarsely grate carrots. Place in a medium bowl.

2. In a small bowl or jar, whisk together the olive oil, lemon juice and mustard. Add to carrots along with the parsley and pepper. Toss well.

3. When ready, serve on a pretty plate or bowl, garnish with extra parsley.  You can serve this on a a bed of lettuce leaves too if you like.


  • Substitute 2 tablespoons fresh chopped dill instead of parsley.
  • Toss through ½ cup sultanas and 1/3 cup toasted pine nuts - this is a popular with children.
  • Toss through 1 diced red apple that you've cored but left the skin on.