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Zesty Carrot Salad



Zesty Carrot Salad

This is a simple salad — a classic in France — that makes the most of the sweetness and crunch of the carrots. It makes a wonderful side dish for any meal you’d typically serve with slaw.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Scrub brush
  • Box grater (adult needed)
  • Medium-sized mixing bowl
  • Measuring spoons
  • Measuring cup
  • Large spoon


  • 1 pound carrots, scrubbed, and grated or shredded
  • 1⁄4 cup chopped fresh flat-leaf parsley leaves or chopped leafy carrot tops
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon black pepper


  • Put all the ingredients in the bowl and mix well. Now taste the salad. Does it need more parsley, lemon juice, mustard, or a pinch of salt or pepper? If so, add it and taste again.
  • Serve right away, or cover and refrigerate up to overnight.


  • 1/2 pound zucchini or apples for 1/2 pound carrots.
  • lime, grapefruit, or orange juice for the lemon juice.
  • chopped fresh basil, cilantro, or mint leaves for the parsley leaves or carrot tops.
  • Make it Nutty: Sprinkle with 1/4 cup chopped toasted walnuts or almonds.
  • Make it Seedy: Sprinkle with 2 tablespoons toasted pumpkin or sesame seeds. 
  • Make it Substantial: Add 2 cups cooked chickpeas (garbanzo beans).
  • Make it Sweet: Add 1/4 cup raisins, dried cranberries, or currants.
  • Make it Sharp: Add 4 scallions (green onions), greens and whites, thinly sliced.
  • Make it Creamy: Add 2 tablespoons tahini (sesame paste) and/or plain yogurt.
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