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Grated Carrot Salad with Lemon


Grated Carrot Salad with Lemon

You’ll love this carrot salad with lemon that gives it a fresh, light taste – it’s so simple but surprisingly delicious. When my friend, Sonia, brought us some to try, I wasn’t expecting to love it so much. It looks pretty blah, but the THREE whole ingredients in this go together perfectly!

I’m just not sure what to call it…

Plain old ‘Grated Carrot Salad with Lemon‘ or ‘Tangy Carrot Salad‘? :)

The recipe came from Sonia’s Mom, Sandie, who had this to say:

This is an old favorite from the 40’s when sugar was rationed and and everyone had a garden. My Mom made this a lot in the summer. She was a single mother raising three children and came up with the most nutritious and delicious meals out of nothing. This salad is one of them. I think it is refreshing, light, and not too heavy. If I think of any more I will certainly share them with you. Sure wish I could call her up and ask her, she would have so many recipes that you’d love. Enjoy! :)

Tangy Carrot Salad
chopped carrots

  • Grind up 3# of peeled carrots in the food processor until very small
  • Add juice from 3 lemons (not ‘lemon juice concentrate’) and some zest – not too much zest or it makes it bitter (I forgot the zest in mine and it was still yummy.)
  • Stir in 1/4 c. organic sugar

That’s it! Let me know if you love it as much as we do.

carrot salad 2


  1. I make up a big batch of this once a week and eat a little every day. The French call it carottes rapees and it’s a national treasure! And Ray Peat, PhD says the salad will help detox excess estrogen and it’s great for the bowels too.

    I make mine with lemon juice, orange juice, salt and coconut oil. Sometimes I use apple cider vinegar instead of the juices. So yummy. I never use sugar. If you peel the carrots the salad tastes sweeter.

    • It’s me again to let you know that I love this recipe as much as you do! Just made it and I just hope there is still some left at meal time tonight. I can see why Carrie calls it a national treasure of the French.

  2. I make the same thing, but add some golden raisins to it when I have them, and let it sit in the fridge overnight so the raisins absorb a little of the moisture and soften.

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