Grated Carrots with Lemon and Cumin

Name: Grated Carrots with Lemon and Cumin
Prep time: 10 min
Ingredients: 1 lb carrots (, 500 g); 1/2 cup parsley; 1/3 cup dried raisins; 1 tablespoon of Dijon mustard; Juice of one lemon; 1/4 cup olive oil (60 ml); 1 pinch of cumin; Salt and pepper; 1 teaspoon honey (optional)

5 of 4 votes

Prep time: 10

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Grated carrot salad, a classic from my childhood! Whether at the school canteen, for family meals or picnics, I ate it all year round at any occacions. Here’s one of my favorite versions: grated carrots with a lemon and cumin vinaigrette.

A white dish filled with shredded carrot salad, garnished with parsley, raisins and two lemon wedges. A piece of cloth, a slice of lemon and a spoon surround the dish.

Why you should eat carrots more often!

Carrots are excellent for your health, and I can’t recommend eating them regularly enough. Their fiber content helps promote optimal digestion. Carrots are also full of antioxidants, which fight free radicals and keep the skin healthy.

What’s more, they’re rich in vitamins, notably vitamin A or beta-carotene, great for a healthy tanning in summer and is good for your eyes too.

Ingredients for a grated carrot salad

Here are the ingredients I use for this grated carrot salad with lemon and cumin.

Carrots: The main ingredient, I use fresh carrots. Peel and wash them before use.
Parsley: Adds color and flavor. Chives are a good alternative.
Raisins: Optional, but traditional with grated carrots in France. Personally, I love it!
Lemon: To season and prevent carrots from darkening.
Mustard: For a tasty vinaigrette.
Cumin: I add ground cumin in the vinaigrette for more flavor, it goes well with carrots and raisins.
Olive oil: The basis of vinaigrette. Walnut or avocado oil are a good alternative.
Honey: For a touch of sweetness, if the vinaigrette is too acidic.

You’ll find the exact quantities in the recipe card.

A bottle of olive oil, a lemon, ground cumin, golden raisins, fresh parsley, four carrots and a small dish of mustard laid out on a marble countertop.

Preparation

That’s what I like about grated carrots, they’re ready in 10 minutes, the longest part is just grating them!

Grate the carrots: Peel the carrots, then grate them with a coarse-hole grater or food processor. The aim is to obtain thin slices of carrot. The thinner the better, so that they can absorb the dressing well and be rich in flavor.

Four peeled carrots and carrot peels are on a wooden cutting board on a white marble countertop. A bouquet of parsley is in the background.

A glass bowl filled with grated carrots sits on a blue napkin on a marble countertop. A grater with additional carrot pieces is visible on a nearby wooden cutting board.

Prepare the vinaigrette: Mix mustard, lemon juice, cumin, salt and pepper in a bowl. Whisk in the olive oil to emulsify the dressing. Add a teaspoon of honey if you prefer a milder dressing.

A small measuring glass filled with a leon and cumin vinaigrette and a whisk inside sits on a white countertop next to a bowl of grated carrots, a bottle of olive oil and a container with a wooden lid.

Assemble: Place the grated carrots in a large salad bowl. Add the chopped parsley and raisins and pour over the vinaigrette. Mix well and leave to infuse for 10 minutes before serving.

A clear glass bowl containing grated carrots, chopped parsley and raisins is placed on a marble countertop. Olive oil and spices are visible in the background.

A glass bowl filled with shredded carrot salad mixed with herbs and raisins, set on a white marble countertop. A golden spoon is in the bowl. There are blurred objects in the background.

How to vary this grated carrot salad?

Here are a few ideas to vary your grated carrot salad.

Nuts: Add hazelnuts, almonds or pine nutsfor a touch of crunch.
Veggies: Mix carrots with shredded cabbage or cucumber for added texture and freshness.
Ginger: For an original touch, add grated ginger to the vinaigrette.
Vinaigrette: Experiment with balsamic vinegar for a tangy, sweet note or a yogurt-based vinaigrette.
Protein: Add chunks of ham or canned tuna.
Cheese: You can add pieces of feta or fresh goat’s cheese for a rich, creamy taste, as in my recipe for Oriental Carrot Salad.

What to serve grated carrot salad with?

Quick and easy to prepare, this grated carrot salad is a super-healthy side dish that goes with just about anything! Here are some ideas:

Starter: Perfect for a healthy starter to a lunch or dinner.
With a quiche: For a lighter main course.
With white meats: Like grilled chicken, for a balanced meal.
With grilled meats: A fresh, crisp summer side.
With a cheese platter: A touch of freshness that contrasts nicely with the cheese.

A white plate with a carrot salad garnished with parsley and lemon wedges. Two serving spoons are placed in the salad.

More recipes for side salads

Frequently Asked Questions

Which utensil is best for grating carrots?

To grate carrots, it’s best to use a manual grater or a food processor with a grating blade or mandolin.

How to grate carrots without a grater?

You can grate carrots without a grater by using a peeler to make thin strips, then cutting them into small pieces with a knife. This will give you a texture similar to that of grated carrots.

How can I prevent grated carrots from turning black?

To prevent grated carrots from darkening, add a little lemon juice once grated. The lemon helps keep their color bright.

How can I store grated carrots?

To store grated carrots, place them in an airtight container in the refrigerator. They will keep fresh for 4 to 5 days.

Don’t hesitate to leave me a comment, it always makes me happy!

Portrait of Geraldine Leverd, author of La Cuisine de Géraldine, a blog of simple, healthy French recipes.

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