This carrot salad is a standard appetizer and snack in France. As it's made with a tangy vinaigrette, it's comparable to an American coleslaw.

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the mustard, olive oil, salt and pepper. Add the shredded carrots, and mix until coated. Refrigerate for at least 2 hours before serving.

    Advertisement

Nutrition Facts

55.4 calories; 0 g protein; 1.6 g carbohydrates; 0 mg cholesterol; 617.5 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/12/2011
Very good -- I also like to add lots of chopped parsley. I agree with the reviewer who said it needs some lemon juice. Read More
(7)

Most helpful critical review

Rating: 2 stars
09/12/2011
I thought this recipe was a little flat and it was very dry too! I will try it again and use fresh out of the ground carrots instead of bagged ones. It may have been dry because I used a grainy Dijon instead of regular Dijon and will use the smooth next time too.....sorry! Read More
(2)
16 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
05/12/2011
Very good -- I also like to add lots of chopped parsley. I agree with the reviewer who said it needs some lemon juice. Read More
(7)
Rating: 4 stars
05/12/2011
Very good -- I also like to add lots of chopped parsley. I agree with the reviewer who said it needs some lemon juice. Read More
(7)
Rating: 5 stars
10/09/2009
Wow! who would have thought that this combination would taste so good! It does make a lot of salad.. Read More
(7)
Advertisement
Rating: 4 stars
05/28/2009
Tasted like France... I liked it even better after I added some fresh lemon juice. PS - 10 carrots make a lot of salad! Read More
(5)
Rating: 5 stars
07/15/2009
I ate this in France with tomato slices cabbage and boiled egg with a parsley garnish. Good recipe; brings back memories.:-) Read More
(4)
Rating: 4 stars
07/12/2006
I really like this recipe...:) Read More
(4)
Advertisement
Rating: 5 stars
11/02/2008
This is exactly how I remember it. I immigrated from France at the age of 12 and defenetly miss alot of receipes from there. Read More
(4)
Rating: 5 stars
02/07/2012
Subtle delicious. Read More
(3)
Rating: 5 stars
11/09/2010
simple and tasty. I ate this with some crusty french bread and I think it gets better with time so refrigerating it is key. Thanks for the recipe:) Read More
(3)
Rating: 4 stars
03/02/2010
suprisingly quite good. I used this recipe for a French-themed catering event and was quite pleased with the result. Read More
(2)
Rating: 2 stars
09/12/2011
I thought this recipe was a little flat and it was very dry too! I will try it again and use fresh out of the ground carrots instead of bagged ones. It may have been dry because I used a grainy Dijon instead of regular Dijon and will use the smooth next time too.....sorry! Read More
(2)