In France, this carrot salad is a common starter and snack. It resembles an American coleslaw because it’s cooked with a tart vinaigrette.
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper to taste
- 10 carrots, peeled and shredded
Instructions
- 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.
Reviews
Easy to make and fast, we added too much mustard. Will try stick to exact amounts next time.
Love this salad! My version calls for chopped olives sprinkled on top.
Wonderful small-plate healthy dish, but I’m not sure how to rate. I wasn’t crazy about the flavor but I’m not sure if that’s because I don’t care that much for Dijon or my store-brand of Dijon wasn’t very good. I expected the sweetness of the carrots to temper the Dijon more than it did. I served this similar to the review and photo by alisha.n except no cabbage. I put quarters of boiled egg between the carrots and tomatoes. I will definitely make this again with a better mustard; maybe a bit of honey. And maybe at serving stir the tomatoes into the carrots as they were very good together. I’m always on the lookout for this type of dish; we ate this for dinner with some broiled shrimp. My finace really liked it!
Subtle, delicious.
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!
Very good — I also like to add lots of chopped parsley. I agree with the reviewer who said it needs some lemon juice.
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 🙂
suprisingly quite good. I used this recipe for a French-themed catering event and was quite pleased with the result.
Wow! who would have thought that this combination would taste so good! It does make a lot of salad..
I ate this in France with tomato slices, cabbage, and boiled egg, with a parsley garnish. Good recipe; brings back memories. 🙂
Tasted like France… I liked it even better after I added some fresh lemon juice. PS – 10 carrots make a lot of salad!
This is exactly how I remember it. I immigrated from France at the age of 12 and defenetly miss alot of receipes from there.
I really like this recipe… 🙂