Colo Kitchen


French Grated Carrot Salad

SCD French Grated Carrot Salad with Lemon Dijon Vinaigrette

Servings: 12-13 cups

This is delicious – I can’t stop eating it and the leftovers only get better. Beta carotene is converted into vitamin A in your body – so important for a strong immune system. Great side dish for a crowd. Adapted from Once Upon a Chef.


5 pounds carrots, peeled and shredded (do not use pre-shredded matchstix; they are too thick and won’t absorb the vinaigrette well enough.)

10 finely sliced scallions (or 5 Tbsp finely chopped shallots)

2/3 cup chopped fresh parsley

3 Tbsp homemade mustard or Dijon with clean ingredients

5 Tbsp fresh squeezed lemon juice (about 2-3 lemons, depending on size)

1/2 cup avocado oil

1/2 cup extra virgin olive oil

3 Tbsp honey

1.5 tsp sea salt

1.5 tsp black pepper

Special Equipment

  • Stand mixer w/ shredder attachment (4 mm med blade; not the coarse blade); or food processor with shredder plate
  • Large bowl to catch carrots while shredding, and then to mix all together


  1. Shred carrots (use stand mixer attachment/food processor), accumulate in bowl.
  2. Add scallions and parsley and combine well.
  3. In 4-cup measuring cup, combine remaining ingredients to make vinaigrette.
  4. Pour vinaigrette into salad, toss well, taste, adjust seasoning, cover and refrigerate until ready to serve (great to make a few hours ahead; just re-toss and adjust seasoning upon serving).

Colo Kitchen Personal Nutrition

Stephanie Colo Manning ·