Shaved Carrot Salad

This simple shaved carrot salad is my version of the classic French dish – carottes rapées. Thinly shaved carrot ribbons are tossed in a citrus and vinegar dressing that give this vibrant veggie salad a refreshing pickled taste.

Carrots salads are quite popular in Japan. I had no idea until I noticed them making a regular appearance on French and Mediterranean menus, usually called キャロットラペ, which translates to carottes rapées, or grated carrots. The dish itself is very simple – grated carrots mixed with a mixture of vinegar or lemon juice, dijon mustard, and other easy to find ingredients. It’s a dish I grew up eating and loving because of the strong pickled flavor (I love anything dressed in vinegar) and satisfying crunch from the carrots.

This recipe is an homage to my French and Japanese background. While the classic recipe calls for grated carrots, I prefer mine to have longer ribbons. I find that the salad looks prettier and is also more enjoyable to eat that way. The ingredients are kept to a minimum and the flavors are citrusy, acidic, and a little fruity.

Ingredients For Shaved Carrot Salad

• Carrots: 2 large carrots, preferably fat since they are easier to peel. You can also use rainbow carrots to make this salad. The only thing I recommend is to look for sweet ones since the sweetness will play nicely against the overall sour and tangy taste.
• Lemon juice: Fresh lemon juice adds a fruity and bright element to the salad.
• White wine vinegar: White wine vinegar is delicate, a little fruity, and with the perfect level of sourness and sweetness.
• Dijon mustard: Mustard and carrots are such a classic French combo! The creamy, spicy, and tangy flavors add extra depth of flavor, and blend beautifully with the sweetness of the carrots.
• Olive oil: I suggest using a high quality olive oil for this recipe. One that’s cold pressed and with strong fruity, spicy, and floral flavors.
• Salt and pepper: A good carrot salad needs a little salt and pepper to make it perfect.

How To Make Shaved Carrot Salad

Scroll down to the recipe card for the full recipe.

1. Start by shaving the carrots using a vegetable peeler. Keep peeling until you get to the very center. Stop when it becomes too hard to keep it under control to avoid cutting yourself.
2. Whisk the lemon juice, white wine vinegar, dijon mustard, and olive oil until the mixture is smooth.
3. Pour the vinaigrette over the carrot ribbons and toss well.
4. Put the salad in the fridge for at least 20 minutes, until it’s chilled.
5. Finish by seasoning to perfection and serve!

Frequently Asked Questions

How To Serve Carrot Salad

This carrot salad is delicious on its own but also great as a topping for other salads! Adding a little to a simple green salad, salade Nicoise, or a pasta salad adds color and a bright and refreshing element. It can be used as a condiment to sandwiches (banh mi style) and also pairs well with salmon en papillote, baked tofu steak bowl, and grilled chicken.

Other carrot recipes you might like to try:

• Japanese Carrot Ginger Dressing
• Pan Roasted Carrot
• Carrot Ginger Soup
• Air Fryer Carrots
• Teriyaki Glazed Carrots
• Korean Pickles

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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