French Grated Carrot Salad

Made dressing with safflower oil. Didn't have parsley, but I had some fresh mint, so subbed 2 tsp minced mint leaves - delicious.

I tried this and loved it! It was delicious. I didn't have dijon mustard, so I just used regular yellow mustard. And I didn't have sherry vinegar or white-wine vinegar, so I did a mix of apple cider vinegar, regular vinegar, and balsamic vinegar. I also omitted the parsley because I didn't have any on hand. I normally don't really like carrots, but I was shocked by how much I loved this carrot salad especially given all my substitutions.

Made this after recipe was clarified. Cheated and bought store grated carrots. Crunchy and fresh. Thought there would not be enough dressing, but there was the right amount. Dressed it an hour before serving (as a reviewer suggested), then tossed again when serving. Needed a good sprinkle of salt and pepper at serving. Served with seared salmon filets, simple green beans and roasted small potatoes. A relatively easy dinner prep. Adult children loved how healthy it all was.

In spring or early summer, grated beet added to carrots is nice. Trim and wash, do not peel or cook. My ratio was 1/4 beet, 3/4 carrot. Didn’t have parsley, but some mint and chives brightened up the mix.

Also made the final version and used plain white vinegar with Dijon mustard. Very good results, clean with just enough sweetness and tang. I make this regularly for lunch and with pasta salad, everyone I’ve served it to liked it.

I make a grated (not julienne) carrot salad with nothing but fresh lemon juice and zest added. It is sublime. Served extra cold, it's moist and juicy and the perfect accompaniment to any roasted meat. No oil needed.

This note is added after the recipe mashup noted by other readers got fixed. I’m married to a French guy — he makes delish carrot salad, which he learned from his mom. Today was my first attempt at making it on my own. NYT recipe is very close to theirs, which often uses cilantro plus minced shallots. The Frenchies do not add mayo or dairy. Not needed. I used curly parsley and all other listed ingredients, no dairy or mayo. So fresh on a hot day. Pretty darn good!

With the recipe fixed, this is just right! It feels like a classic dish that could go with anything, and the dressing is very well balanced. Grating the carrots yourself is laborious, though!

I didn't care for this recipe, found it completely uninteresting. If I were to make it again, I wouldn't add the cumin, just the curry.

This is good with about a 3/4 inch cube of fresh ginger grated with the carrots.

Confusing recipe, for sure! Ignore the bottom “for the dressing” part, or do only that for the dressing (not the mustard, white wine vinegar, et al), but don’t do both!

I make this regularly WITHOUT the dressing and it tastes great. Simple, clean flavors.

This is the most confusing recipe I've seen on this site. And the notes seem to refer to a different set of ingredients. Has there been sort of mixup in the posting?
I think I figured it out though. Made it. Delicious.

This just didn't taste good. And the directions regarding dressing were confusing. Dressing seems to be at the top with the carrots, then there is a "For the Dressing" section at the end. Doing both made the salad too wet. The cumin and curry powder muddied the flavors. Not worth it.