Go Back
–+ servings

Would you like to save this recipe?

We'll email this recipe to you, so you can come back to it later!

French carrot salad with roasted pumpkin and sesame seeds in bowl with a spoon.

French Carrot Salad

Marissa
This French carrot salad recipe combines grated raw carrots, extra-virgin olive oil, fresh lemon juice or apple cider vinegar, with toasted pumpkin and sunflower seeds to make a quick, crunchy, carrot salad with a Baltic twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Breakfast, Salad, Side Dish
Cuisine Baltic, French
Servings 6 people
Calories 162 kcal

Equipment

  • 1 Box grater Or food processor with grating attachment
  • 1 Non stick pan To toast the seeds
  • 1 salad bowl

Ingredients
  

For the carrot salad

  • 1 lb Carrots 450 grams, about 6-7 medium carrots. raw, organic is possible, peeled and grated
  • 1/4 cup Pumpkin seeds toasted/roasted
  • 1/4 cup Sunflower seeds toasted/roasted

For the dressing

  • 2 tbsp Lemon juice fresh, or apple cider vinegar or white wine vinegar
  • 4 tbsp extra-virgin olive oil
  • salt to taste
  • pepper to taste
  • Fresh parsley or Italian parsley Optional, for garnish

Instructions
 

  • Roast the pumpkin and sunflower seeds: Place pumpkin and sunflower seeds in a pan over high heat. Stir continually for about 3-5 minuts until seeds turn light brown.
  • Take the seeds off the heat and place onto a separate plate right away, so they don’t burn.
  • Grate the carrots using a box grater with large holes, a thick grater, or a food processor with a grating attachment. Place the grated carrots in a large bowl. (Unless you are making this salad for a large crowd, I find it’s easiest just to grate the carrots in a large mixing bowl with a box grater. Use the large holes of a box grater for best results. Very quick and no need to get the food processor out).
  • Mix the grated carrots with the dressing and seeds.
  • Leave some pumpkin and sunflower seeds to scatter on the top at the end.

Notes

Tips for the Best French Carrot Salad

  • Use medium-sized carrots, organic if at all possible, for optimal sweetness and texture.
  • I prefer grating the carrots coarsely, but you can also grate them more finely, just not too fine, or the salad will turn into mush after a while. You can also use store bought shredded carrots.
  • If you are using pumpkin or sunflower seeds, keep a close eye on them when you are toasting them in the pan, as they can go from lightly toasted to burnt in a few seconds! And once you see them turn slightly golden, remove them from the pan so they don’t keep toasting.
 

What to Serve with French Carrot Salad

This salad is incredibly versatile and pairs beautifully with a wide variety of meals:
  • Roast chicken or grilled meats: The fresh crunch and tangy dressing complement hearty proteins.
  • Sandwiches or burgers: As a side or filling.
  • Quiches or tarts: Adds a bright, fresh contrast to richer dishes.
  • Grain bowls or salads: Mix into quinoa, couscous, rice or other salads for extra flavor and texture.
  • Baltic breakfast: Northern Europeans often have open-faced sandwiches paired with vegetable salads like this carrot salad for breakfast. 🙂
 

Make Ahead and Storage

  • Store the carrots and dressing separately in airtight containers to maintain texture.
  • Keep roasted seeds aside until serving for maximum crunch.
  • This salad stays fresh for 2–3 days in the fridge, making it perfect for weekly meal prep.
 

Nutrition

Serving: 1gCalories: 162kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.002gSodium: 53mgPotassium: 305mgFiber: 3gSugar: 4gVitamin A: 12633IUVitamin C: 7mgCalcium: 31mgIron: 1mg
Keyword Baltic Breakfast, Carrots, Quick and easy
Tried this recipe?Let us know how it was!