Shredded carrots get oomph from fresh cilantro, a simple dressing of orange juice and spices with pepitas adding some crunch.
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Years ago, almost twenty in fact, I lived in France for a year. It was a fabulous experience. I ate some of the best meals of my life while living there.
One of the things that I observed was that, contrary to popular belief, everyday French food does not have to be complicated or expensive. In fact, fresh, in-season produce played a central role in many of the meals I enjoyed with French families. One such dish was the carrot salad.
What is carrot salad?
French Carrot Salad is a simple salad of shredded carrots, tossed with a vinaigrette and fresh herbs. Unlike American versions, it has neither a creamy dressing nor dried fruit tucked into it. Instead, it is light and flavorful and full of fresh tastes.
It was served to me in many different ways in different locale throughout France, from the food line at the university canteen to the dining table of French friends.
My version here adds some south of the (US) border flavor with cumin, oregano, pepitas, and cilantro.
Serving suggestions
Carrot salad is amazingly easy to prepare and makes a delicious first course or side salad. It packs well, a day or two in advance, making it a creative and affordable addition to meal prep lunches.
Ingredients
This recipe is full of regular grocery staples, making it a go-to dish with a twist. Here’s what you’ll need.
Carrots – These orange root veggies are definitely a good cheap eat. Full of vitamins and minerals, this spring vegetable is very affordable. I regularly find the organic variety for about fifty cents a pound in bulk at Costco. You can buy them pre-shredded, however shredding your own is cheaper; as is cutting your own carrot sticks.
Pepitas – Pepitas are Mexican pumpkin seeds. You can find them with the nuts and seeds in most grocery stores. If you like, substitute your favorite chopped nut or seed.
Cilantro – a fresh herb ubiquitous in Southwestern cuisine, cilantro has a distinct flavor that some people absolutely love or decidedly do not. If you’re in the latter camp, use fresh parsley or basil for a slightly different flavored dish.
Orange juice – Freshly squeezed orange juice adds just the right sweet-tart acidity to the vinaigrette. If you prefer you can use lemon juice or apple cider vinegar.
Cumin and oregano – I kept with my southwestern flavor profile by using dried ground cumin and dried oregano. You can swap them for other spices and herbs if you prefer, but these offer a distinct flavor.
Oil – You can use any cooking oil you prefer.
Instructions
This salad is super simple to prepare. Like really simple.
I make good use of the French housewife’s technique of mixing the vinaigrette in the bowl you’re going to serve the salad from. You reduce the number of dishes this way. Brilliant.
- Whisk together the juice and spices in the bowl. Add the oil in a thin stream, whisking to combine.
- Add the shredded carrots, pepitas, and fresh chopped cilantro.
- Toss the ingredients gently to coat with the vinaigrette. Adjust the seasonings with salt and pepper. Serve immediately or chill until serving time.
Make-ahead instructions
The salad is good in the refrigerator, covered, for 2-3 days.
Like cole slaw, the carrots will soften the longer it sits. If you prefer a crisper texture, add the dressing right before serving.
Recipe costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- orange juice – $0.40
- spices – $0.10
- oil – $0.05
- carrots – $0.50
- pepitas – $0.30
- cilantro – $0.25
At a mid-range grocery store, purchased at non-sale prices, this recipe costs $1.60/batch or $0.20/serving.
I’m not sure that you can find a more fun side dish to serve at such a great price!
Kitchen equipment
This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.
- box grater or food processor – for shredding the carrots.
- Wire whisk – be sure to get one with a sealed barrel so dishwater doesn’t drip into your food. Yuck.
- stainless steel mixing bowl – a good set should last you a lifetime.
If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Carrot Salad with Cilantro and Pepitas
Ingredients
- ¼ cup orange juice
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ cup neutral oil
- 10 oz carrots (shredded)
- ¼ cup pepitas
- ¼ cup fresh cilantro (chopped) chopped
- salt
Instructions
- In a large salad bowl, whisk together the orange juice, cumin, oregano, and pepper. Whisk in the olive oil in a thin stream.
- Add the carrot, pepitas, and cilantro.
- Toss the ingredients to coat. Adjust seasonings with salt and pepper. Serve chilled or at room temperature.
Notes
Nutrition
This post was originally published on April 4, 2012. It has been updated for content and clarity.
Demi
How far in advance could I make this?
Jessica Fisher
I would say, unmixed, four days. Mixed, just a day.
Jennifer
Where would I find pepitas? I went to Trader Joes today and they didn’t have them… I’m thinking I could just use pumpkin seeds?? They’re a bit bigger, but probably similar in taste? Thanks.
Jessica Fisher
Maybe TJ’s has labeled them differently? I buy them at Trader Joe’s. I think they say both on the label here. Pepitas (pumpkin seeds)
Carla
What is a pepita?
Jessica
It’s a Mexican pumpkin seed.
Stacy
I made a Moroccan carrot salad that was a little like this one, last summer. The cumin and orange juice were a nice combination. I was out of orange juice and used margarita mix, but it was still good. 🙂 We almost never make margaritas or drinks, so the mix ends up sitting around forever and ever, anyway.
Christine
Shannon, that is so funny – I’ve been serving shredded carrot salad since reading the same book last month. Delicious!
I had similar reactions to the book. It seems to champion values which are not mine (that the less attached a young child is to the mother, the better , for example). On the other hand, why didn’t I do the food their way????
Jessica
I would agree — without having read the book. When it comes to food, the French know their stuff. Other areas of life? Maybe not so much. 😉
KimH
Yum… some of my very favorite things.. carrot salad, pepitas, & cilantro. I would never have thought to put them together but it sounds divine. I have all the ingredients so I think Im having this for supper! Thanks & Have a great day! 🙂
Shannon
Oooh! I just finished reading Bringing up Bebe and she mentioned a shredded carrot salad as a first course for French families. Seeing yours in picture gives me a better idea what it looked like (yes, I envisioned the mayo/raisin/pineapple version of my childhood – yuck!) I think something similar might make it to our dinner table on Sunday where I needed something bright. Thanks!
Jessica
@Shannon, I keep hearing about that book. I might need to check it out. Did you like it?
Shannon
@Jessica,
I’m not sure one way or the other. On one hand I loved hearing about a whole society that has similar values around parenting. I think the word is cadre, meaning a framework. The French culture places a lot of importance on balance, good foods, manners, etc. However, a part of me felt like it was one more thing to make me feel guilty about the choices I make within my own societal framework. Does that make sense? I’m still thinking about it and once I get it back from my sister I’m going to re-read it to see what I glean from a second go-around.
I do know that I loved the food part – lunch is the protein rich meal so dinner is lighter & typically a pasta meal, there is only one snack a day around 4 p.m., they give their kids GOOD hot chocolate & good breads, dinner starts with a vegetable course (such as the carrot salad) while the parents fix the rest of the meal. It just seemed fairly easy and less complicated than what I’ve established for our family. I’m working hard to make some changes in our life that pick up some of those elements (w/o having to done a beret, of course!) 🙂
Tiffany @ DontWastetheCrumbs
Ooh, I was contemplating a carrot recipe for Easter dinner and this sounds so good! My dad is a chef so it’s tough to “out do” his cooking, but this just may do it! Thanks!
sarah k. @ the pajama chef
this sounds so delicious!
Kristal
I grew up eating my grandma’s carrot salad(mayo&raisins) and once on my own started experimenting with my own, healthier and more savory versions. Our favorite is an Asian inspired carrot salad with ginger, soy, rice vinegar,and chili paste. I sometimes add cilantro to that one. I try to keep shredded carrots around because they are easily added to dishes:). And you can’t go wrong with costco’s price on them!
AJ's Mommy
@Kristal, Your version sounds yummy Kristal! chili paste means siracha? what are the proportions you use?