A beloved French salad, for any season

“Les Carottes rapées” is a salad I have known and loved my entire life. Like all French kids, it was served to me as a starter at the school cantine, and I’ve always enjoyed its satisfying taste and texture: a perfect mix of sweet and salty, crunchy and juicy.

This salad can be found virtually everywhere in France – on market stalls, in bistros and cafés served as huge orange mounds topped with lemon wedges, at deli counters sold by the pound, or in grocery stores sold in plastic-sealed containers.

It is literally so omnipresent in France, during every season, that I don’t often go the extra-mile to make my own from scratch. But while I was living in Canada, it was one of my go-to recipes. It’s quick and simple, utterly satisfying, and certainly one of those recipes that instantly brought me back home.

Ingredients you’ll need for this grated carrot salad

In essence, you’ll simply need crisp carrots, fresh parsley, two optional fixings and a quick dressing.

Here is a detailed look of the ingredients needed for this recipe:

1. Carrots. Fresh, crisp carrots are best for this recipe. If they are organic, you can avoid peeling them
2. Parsley. Opt for fresh parsley, either flat-leaf or curly.
3. Raisins and pine nuts. These two ingredients are often added to spruce up “carrottes rapées”, but not that’s not always the case. I personally love them. Pine nuts add a nice earthy crunch and the raisins a sweet chew. The perfect pair! But if you’re not a fan, or if pine nuts are too expensive, you can skip them.
4. Extra Virgin Olive Oil. I prefer to use olive oil for its lovely taste and health benefits. But if you prefer a milder-tasting oil, you can opt for Canola oil.
5. Lemon juice. It provides a nice brightness to the dressing. It also helps stop the grated carrots from browning. Freshly squeezed lemon juice is best. 
6. Dijon mustard. A staple of French dressings, Dijon mustard adds tangy flavors and a nice kick.
7. Salt and black pepper, to taste.

Frequently Asked Questions

How do you recommend grating the carrots?

There is no definite rule about how to grate the carrots for this salad. You can use a food processor or a box grater. There isn’t a strict rule for the thickness for the grate either: I prefer a fine grate (like shown in the photos) but you can grate the carrots thicker if you prefer.

How long can you keep this salad?

This salad actually gets better as it sits for a few hours, or even days! I love to prepare it one day ahead and let it sit overnight in the fridge. It allows time for the carrots to soften and become “juicy” – just like a coleslaw.

You can keep this salad in an airtight container for up to 3 days. I don’t recommend freezing it.

How to serve this salad?

This Grated Carrot salad is a great starter at any season, alongside a Celery Root Remoulade or a Cucumber Salad.

It also makes a great side to pair with just about any protein. Serve it with a French-style Cottage Pie, a Quiche Lorraine or a Roast Chicken.

During the warm season it makes a great dish to bring to a barbecue or a potluck, along with a plate of Eggs Mimosa or a Piemontaise Potato Salad.

Audrey’s tips

• Once you’re confident with this recipe, you can choose to add your own twist on it with for example: one tablespoon of honey, some extra seasonings (ie. cumin or curry powder) or extra chopped nuts (ie. Walnuts).

I hope you’ll love this recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Classic Parisian Salad (Salade Parisienne)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

French Grated Carrot Salad (Carottes rapées)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

1lb (450g) carrots, peeled and grated (about 3 ½ cups)
3 tbsp flat-leaf parsley, stemmed and chopped
2 tbsp raisins (optional)
2 tbsp pine nuts (optional)
3 tbsp (45ml) extra virgin olive oil
2 tbsp (30ml) lemon juice
1 tbsp (20ml) Dijon mustard
½ tsp fresh ground black pepper, to taste
½ tsp salt, to taste

Instructions

Step 1 - Place the grated carrots in a large bowl and top with the chopped parsley, pine nuts and raisins.

Step 2 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, a pinch of black pepper and a pinch of salt. 

Step 3 - Pour the vinaigrette over the carrots and stir until combined and the carrots are evenly coated. Taste and adjust seasoning if needed. Cover the bowl with plastic film and chill for 30 minutes, to allow flavors to develop and carrots to soften slightly. Toss again right before serving.

This recipe was first published in 2019 and updated in April 2024 with improved instructions and updated photos. The recipe itself remains the same, apart from the new optional ingredients (raisins and pine nuts). 

The post French Grated Carrot Salad (Carottes Rapées) appeared first on Pardon Your French.

What is French Couscous Salad (aka French Taboulé)?

If you’ve ever browsed the deli section of a French supermarket, chances are you’ve spotted little individual tubs labeled “Taboulé.”: one of the French’s favorite salads on the go! But while traditional Middle Eastern tabbouleh is studded green with parsley and mint, French taboulé is more of a couscous salad. It swaps bulgur for couscous, uses fewer herbs, and includes sweet raisins, tomatoes and colourful bell peppers.

This French-style Couscous Salad is a summer staple in France – perfect for picnics, barbecues, or light lunches. It’s best served cold, and I love its balance of tangy, savory and sweet – with crisp veggies and chewy couscous and raisins.

It’s fresh, satisfying, and surprisingly simple to prepare too — with just a handful of pantry staples and a few summer vegetables. This recipe is always on a rotation in my kitchen in the Summer and widely enjoyed in French households. It makes a great introduction to French home-style cooking for North American kitchens, or anywhere else you are in the world!

Why You’ll Love This French Couscous Salad

• Fresh and flavorful: Packed with herbs, seasonal veggies, and lemon juice.
• Quick to make: Ready in under 30 minutes (plus chilling time).
• Perfect for meal prep: A great make-ahead recipe that keeps well for days and travels easily.
• A taste of French Summer: A classic side dish in warm-weather meals.

What You’ll Need to Make French Taboulé at Home

• Chicken broth and couscous – For the couscous base, cook medium-grain couscous in low-sodium chicken stock for the best flavor. Medium-grain couscous cooks quickly and fluffs beautifully – avoid pearl couscous for this recipe; the texture is too dense. For a vegetarian version, substitute with vegetable broth or water + ½ tsp salt.
• Extra virgin olive oil – Add it both when cooking the couscous (adds flavor and keeps the couscous from clumping) and later in the dressing.
• Raisins – I love the raisins in this recipe! They add a nice sweetness and satisfying chew. Golden or regular raisins both work.
• Veggies – A mix of diced tomatoes and bell peppers are the traditional mix found in the French taboulé. Choose ripe, juicy tomatoes for the best flavor, like Vine or Roma. The Bell peppers add sweetness and crunch. I love to use a mix of red, yellow and green for vibrant colors.
• Fresh herbs – A mix of parsley and mint is chopped up and added to the salad for freshness, brightness and volume. I feel like this amount of fresh herbs recreates the traditional Taboulé salad I grew up with in France, but feel free to add more if you yearn for a more herbaceous, greener salad.

How to make French Taboulé (Step-by-Step)

1. Rehydrate the Raisins. Soak the raisins in a bowl of water for at least 30 minutes. This softens them and adds a chewy, juicy sweetness to the salad.
2. Prepare the Couscous. Bring chicken broth (or salted water) to a boil. Add olive oil and couscous, stir, cover, and remove from heat. Let steam for 6 minutes, then fluff with a fork. Transfer to a large bowl and allow to cool to room temperature. (Or cook according to the directions on the package of your couscous)
3. Add the Veggies and Herbs. Once cooled, stir in the diced bell peppers, diced tomatoes, chopped parsley and mint, and drained raisins.
4. Make the Dressing. Whisk together lemon juice, EVOO, salt, pepper, cumin, and cayenne. Pour over the couscous mixture and stir well. Cover and refrigerate for at least 2 hours so the flavors meld beautifully.

My Cooking tips

• Add 2 tablespoon of good-quality EVOO to the chicken stock (or water) when steaming the couscous – this will ensure a light and fluffy couscous, every time.
• You can substitute large tomatoes, diced for cherry tomatoes, halved – same quantities apply.
• I know raisins are not everyone’s favorite, but they truly make the salad! They yield that signature chew that make this French taboulé salad so unique. You can swap them if you really don’t like them, but know the texture won’t be as traditional. 

Serving Suggestions

This French couscous salad is endlessly versatile. Serve it cold as:

• A side dish for summer BBQs or grilled meats such as chicken or lamb chops.
• A light lunch with stuffed vegetables or a slice of quiche.
• A picnic-friendly main with a wedge of cheese and a slice of country bread.

I hope you’ll love this classic French Couscous Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• French Egg Salad
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers
• Authentic Niçoise Salad
• Warm Goat Cheese Salad

French-Style Couscous Salad (Taboulé)

Print Recipe

Serves: 4-6 people Prep Time: 30 minutes Cooking Time: 6 minutes 6 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 13 voted )

Ingredients

For the couscous:
1 ¾ cup chicken-broth (or water with 1/3 tsp salt)
1 ½ cup (10oz) Couscous
2 tbsp (30ml) extra-virgin olive oil
1/3 cup (50g) raisins, not packed
About 2 cups (500g) diced tomatoes
¼ red bell pepper, seeded and diced
¼ green bell pepper, seeded and diced
½ bunch fresh curly parsley, chopped
½ bunch fresh parsley, stemmed and chopped (curly or flat)
6-7 sprigs fresh mint, stemmed and chopped

For the dressing:
½ tsp salt
½ tsp fresh ground black pepper
¼ tsp cayenne pepper
¼ tsp ground cumin
1/2 lemon, juiced
3 tbsp (45ml) extra-virgin olive oil

Instructions

1. Soak the raisins in a bowl with water – the water should cover all the raisins. Let them soak on the counter for a minimum of 30 minutes.
2. Make the Couscous. In a medium pot, bring the chicken stock (or water and salt) to a boil. When the liquid is boiling, stir in the extra virgin olive oil and couscous (the water should barely cover the couscous). Take the pot off the heat and let the couscous steam for exactly 6 minutes (lid-on). After 6 minutes, take the lid off and use a fork to fluff the couscous. Transfer the couscous to a bowl to let it cool down to room temperature.
3. When the couscous has cooled to room temperature, add the diced bell peppers, diced tomatoes, chopped parsley and mint, raisins (drained), and stir.
4. Add the dressing ingredients: the salt, pepper, cayenne pepper, cumin, lemon juice and EVOO. Stir to combine, cover the bowl with a plastic film and chill for at least 2 hours before serving, as this helps the couscous and raisins to soak up the dressing and for the flavors to meld. This Couscous salad should have a slightly moist, pleasantly “chewy” consistency after the 2 hours.

Notes...

Store your French taboulé in an airtight container in the fridge for up to 5 days. It tastes even better the next day!

The post French Couscous Salad (French Taboulé) appeared first on Pardon Your French.