French Shredded Carrot Salad Recipes

CARROT SALAD RECIPE

Steps:

• Peel and shred carrots using the large shredding holes on a grater. Add minced garlic to the carrots.
• Mix all salad dressing ingredients in a small bowl and stir until well combined. Pour dressing over the salad and toss everything. Add more salt and pepper if necessary.
• Top with chopped fresh parsley and serve cold. If you have time, you can let it sit in the fridge for 1 hour to let all the flavors meld.

LOW CALORIE FRENCH SHREDDED CARROT SALAD RECIPE

Steps:

• Place the carrots in a medium-size glass bowl.
• In a small bowl, whisk together the lemon juice, olive oil, sugar and mustard until well blended.
• Pour the dressing over the carrots.
• Add the parsley and/or chives.
• Season to taste with salt and pepper and toss to coat.
• Taste and adjust the seasonings to suit your tastes.
• Chill the salad for at least 30 minutes to give the flavors a chance to blend and toss again before serving.

FRENCH CARROT SALAD

Steps:

• To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You'll end up with about 3 cups grated carrots.
• Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
• To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
• Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

FRENCH CARROT SALAD RECIPE

Steps:

• Grate the carrots in a food processor and transfer to a salad bowl. Add the parsley.
• In a small bowl combine the Dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt, and pepper.
• Pour the dressing over the carrot mixture and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

FRENCH CARROT SALAD RECIPE

Steps:

• Place the shredded carrot and chopped parlsey in a medium mixing bowl.
• In a glass jar with a lid, combine the olive oil, lemon juice, dijon mustard, honey, salt, pepper, and cumin. Place the lid on and shake to combine, until the salt is dissolved.
• Pour the dressing over the shredded carrots and toss to combine.
• Serve and Enjoy!

FRENCH CARROT SALAD

Steps:

• Grate the carrots using either a food processor or a standard box grater. Combine in a large bowl with the chopped parsley.
• In a small jar or liquid measuring cup, combine the olive oil, lemon juice, Dijon, honey, salt, and pepper. Shake or whisk well to blend. Pour over the carrots and parsley and toss well to blend. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.

SIMPLE CARROT SALAD

Steps:

• Place shredded carrots and sliced green onions into a large bowl. Set aside.
• In a smaller bowl, whisk oil, vinegar, maple syrup, mustard, salt, pepper and Herbes de Provence until well combined.
• Toss salad in half the dressing. If making in advance cover and refrigerate until ready to serve.
• When ready to serve, toss with remaining dressing.

FRENCH GRATED CARROT SALAD

Steps:

• Grate the carrots in a rotary grater or box grater.
• In a mixing bowl, stir together the olive oil, 1 tablespoon lemon juice, salt, mustard, and honey or sugar. Add the carrots and chopped herbs and toss thoroughly with the dressing.
• Taste, and season with additional lemon juice, salt, or other ingredients.

CLASSIC CARROT SALAD WITH RAISINS

Steps:

• Gather the ingredients.
• Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
• In a large bowl, combine the carrots with the raisins.
• In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
• Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.

FRENCH CARROT SALAD RECIPE

Steps:

• Prepare your carrots. If they are garden fresh organic, cut off greens and ends. Wash and scrub to get rid of mud. If you use store bought, peel if you don't know where they came from (because of pesticides).
• Place carrots into food processor to shred or use a grater to do that manually.
• Prepare the Dressing by combining vinegar, mustard, salt and black pepper in a small bottle or salad shaker. Then add oil at the end and shake again.
• Place shredded carrots into a mixing bowl.
• Sprinkle dressing over your shredded carrot. Use as much as you like.
• Sprinkle cut chives over carrot and dressing and serve up room temperature or cooled.

FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE

Steps:

• Shred the carrots in a food processor. Set aside.
• In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
• Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

VERY FRENCH GRATED CARROT SALAD

Steps:

• 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.
• To make dressing, whisk together lemon juice, mustard, salt, and pepper in small bowl. Slowly whisk in oil in thin, steady stream.
• Pour dressing over carrot mixture and toss until mixed well. Let stand, covered, at room temperature up to 3 hours.
• Per serving: 1/2 cup

FRENCH SHREDDED CARROT SALAD

Steps:

• Peel and shred the carrots (small side of cheese grater, or in the processor).
• Mix well the lemon juice, orange water, sugar and salt in a large bowl.
• Add the carrots to this mixture and mix well, let sit in fridge for about twenty minutes to one hour.
• Top with the oranges, peeled and thinly sliced into rings to serve.
• Top with a sprig of mint.

CLASSIC FRENCH CARROT SALAD

Steps:

• In a small bowl, whisk the lemon juice, mustard, and olive oil together until the dressing is completely blended. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and parsley, if using. Toss the salad again to blend the seasonings and chill it for 30 minutes before serving.
• My Note: Sometime I added some golden raisins and walnuts. It's like carrot cake without the cake! with out the mango.
• It's important to grate the carrots finely. We can get grated carrots at salad bars here, but when you make this salad, you have to use a fine grate. It makes a wonderful difference. When combined with beets and celery root, this is called the Parisian salad, and served at most bistrots. And so good for you. Russians do finely grated carrot salads too, and Moroccans.

FRENCH GRATED CARROT SALAD

Steps:

• 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).

SHREDDED APPLE CARROT SALAD

Steps:

• Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
• Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
• Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.