This post may contain affiliate links. Please read our disclosure policy.
This simple Carrot Salad is fresh, crunchy, and made with just a few pantry staples. Sweet shredded carrots get tossed with a tangy Dijon-herb vinaigrette, no mayo required. It’s ready in 10 minutes and travels beautifully to any potluck or cookout.
More easy veggie salads: Creamy Cucumber Salad | Simple Cabbage Salad | Broccoli Salad
Before You Get Started
A couple of small moves make the difference between a crisp, well-dressed salad and a soggy one. Here’s what matters most.
- Shred the carrots fresh. A box grater or food processor gives you tender shreds that soak up the dressing.
- Salt bagged carrots first. Pre-shredded carrots can be tough, so toss them with a little salt and rest 15 minutes until they’re pleasant to chew.
- Dress it in two stages. Toss with half the dressing now, then add the rest before serving so it never sits overdressed.
RECIPE WALK-THROUGH
How To Make Carrot Salad
See the recipe card below for full, detailed instructions
This one comes together in three quick steps. No cooking, just shred, whisk, and toss.
Step 1: Combine the Vegetables
Add the shredded carrots and sliced green onions to a large bowl. I like to grate the carrots myself for the best texture, but pre-shredded works when you’re short on time (just salt them first to soften).
Other mix-ins (optional): raisins or dried cranberries for a sweeter salad, toasted almonds or sunflower seeds for crunch, or diced apple for a little extra freshness.
Step 2: Whisk the Vinaigrette
In a smaller bowl, whisk together the olive oil, white wine vinegar, maple syrup, Dijon mustard, salt, pepper, and Herbes de Provence until smooth. Honey works in place of maple syrup, and a squeeze of lemon juice can stand in for the vinegar.
- For an Asian-leaning version, skip the Herbes de Provence and toss in a spoonful of sesame seeds and some chopped cilantro instead.
Step 3: Toss and Taste
Pour half the dressing over the carrots and toss to coat. Taste, then adjust the salt and add more dressing as needed.
If you’re making it ahead, save the rest of the dressing to add right before serving.
Serving Suggestions
Because there’s no mayo, this salad is a workhorse at warm-weather gatherings. It holds up on a buffet or picnic table for hours, and the bright, sweet-tangy crunch is a nice contrast to anything smoky off the grill.
I reach for it most as a quick side next to a simple protein, but it’s just as happy on a loaded cookout plate.
Serve it with: Citrus Grilled Chicken | Stovetop Burgers | Baked Honey Mustard Salmon | Grilled Sausage and Peppers
Storage Tips
Storage and Make Ahead
Storage: Cover and refrigerate in an airtight container for up to 3 days. Freezing is not recommended, since the carrots lose their crunch.
Make ahead: This salad is great to make in advance. Hold back half the dressing, refrigerate, and toss in the rest just before serving. The flavors meld as it sits, so it often tastes even better the next day.
Frequently Asked Questions
How do you soften carrots for salad?
If your carrots are tough, especially pre-shredded ones, place them in a bowl and toss with about ¼ teaspoon of salt per cup of carrots. Let them rest for 15 minutes. They’ll soften enough to chew easily without going mushy.
How do you make carrot salad with raisins?
Stir in about ½ cup of raisins (or dried cranberries) when you combine the carrots and green onions. They plump slightly as the salad sits and add a sweet, chewy contrast to the vinaigrette.
Can I use pre-shredded carrots?
Yes. Bagged shredded carrots are a great shortcut. They tend to be drier and tougher than fresh-grated, so salt them and let them rest for 15 minutes before dressing.
More Cold Side Salads
Simple Carrot Salad
Ingredients
- 5 cups shredded carrots a little less than 2 pounds, depending on thickness
- 1 bunch green onions sliced (around ¾ cup)
- 1/3 cup olive oil
- 3 tablespoons white wine vinegar red wine vinegar also works
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Herbes de Provence
Instructions
- Place the shredded carrots and sliced green onions in a large bowl and set aside.
- In a smaller bowl, whisk the olive oil, vinegar, maple syrup, Dijon mustard, salt, pepper, and Herbes de Provence until well combined.
- Toss the salad with half the dressing. If making in advance, cover and refrigerate until ready to serve.
- When ready to serve, toss with the remaining dressing, taste, and adjust salt as needed.
Notes
- Soften pre-shredded carrots: Toss bagged carrots with ¼ teaspoon salt per cup and rest 15 minutes so they’re tender, not tough.
- Sweetener swap: Honey works in place of maple syrup.
- Vinegar swap: A squeeze of lemon juice can stand in for the vinegar.
- No Herbes de Provence? Substitute an equal amount of Italian seasoning.
- Add-ins: Raisins, dried cranberries, toasted almonds, or diced apple all work well.
- Make ahead: Hold back half the dressing and add it just before serving for the best texture.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
