Julienne Carrot Salad (French Bistro Style)
Classic French julienne carrot salad with honey-lemon vinaigrette, toasted almonds, and fresh cilantro. Step-by-step instructions for cutting matchstick carrots four ways, with a knife, box grater, julienne peeler, or mandoline. Keeps refrigerated up to 4 days.
Ingredients
Salad dressing
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) honey or maple syrup
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon finely chopped shallot
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Carrot salad
- 1 pound (450 g) carrots peeled and trimmed
- ¼ cup cilantro or parsley leaves
- Grated zest from one lemon about 2 teaspoons
- ¼ cup sliced almonds toasted, or chopped whole almonds
Instructions
Prepare the dressing
- Mix the olive oil, honey or maple syrup, lemon juice, vinegar, shallot, salt and black pepper in a lidded jar and shake until blended.
Make the salad
- Grate or slice the carrots into matchstick pieces. You can use a box grater, julienne peeler, mandoline or chef's knife (see my photo tutorial right here). Transfer to a large bowl (you should have about 6 cups).
- Pour the dressing over the salad and add the cilantro or parsley and the lemon zest. Toss well, until the carrots are evenly coated. At this point, you can marinate the salad for 10-15 minutes or refrigerate 3-4 days.
- Just before serving, sprinkle on the almonds.
Notes
- Optional add-ins: Add a big handful of golden raisins. Substitute chopped pistachios for the almonds. Crumble fresh goat cheese or feta over the salad. Add finely chopped chives or green onions instead of shallot.
- The salad will keep refrigerated 3-4 days.
Nutrition
Calories: 118kcalCarbohydrates: 14gProtein: 2gFat: 7gSodium: 344mgFiber: 3gSugar: 10g
