Vibrant, healthy, and refreshing, this Carrot Salad is a perfect side dish for any meal. Not only is it very easy to make, but it also keeps well in the refrigerator, so you can make a big batch and mix and match it with other dishes all week long. Given its adaptability, it’s no wonder this salad is one of the most popular Japanese-style meal prep dishes, known as Jobisai 常備菜 in Japanese. Japanese home cooks love creating different variations of this carrot salad.
A Quick Note on This French Carrot Salad
This Carrot Salad is actually a classic everyday French dish known as carottes râpées. In Japan, it is referred to by its French name, キャロットラペ (in katakana characters), rather than the English name キャロットサラダ or the Japanese name 人参サラダ. The flavor of this salad is light, simple, yet bright. Since it doesn’t require mayo, it makes for a versatile side dish that pairs well with a variety of meals. Each bite offers a little bit of everything: the refreshing crunch of carrots and the zesty taste of the dressing.
Ingredients You’ll Need
I love that the salad is made with everyday ingredients, so it’s really no fuss. The typical French recipes call for: My version is much simpler, using only the first five ingredients listed above. Sometimes I don’t have parsley and lemon in my kitchen, so on those days, I skip the parsley and make this salad with rice vinegar. Since rice vinegar is slightly stronger (though milder than other kinds of vinegar), you can add sugar to balance out the acidity. Usually, when I use lemon juice, I don’t feel the need to add sugar. If you love spices and more flavors in your cooking, you can add Dijon mustard, cumin, curry powder, cinnamon, nuts like almonds or pistachios, golden raisins, etc.
How to Make Carrot Salad
Julienne the carrots and add them to a mixing bowl. Add the chopped parsley. Add the seasonings and mix everything well. Let the salad marinate for at least 1 hour before serving.
Storage
Store the salad in an airtight container. It will keep well for 5–6 days in the fridge.
The Best Way to Julienne a Carrot
Many of you may use a box grater like this or a food processor to shred the carrots. However, I personally prefer my carrot salad to have a a julienne, or long, skinny shape. I find that julienned carrots look more elegant on a plate, and I love their firmer texture. To create long, skinny julienned carrot, use Y-peeler (I use this brand) to peel the carrot into thin sheets first. If you’re concerned about cutting yourself with a Y-peeler, hold one end of the carrot to keep it steady on the cutting board while peeling with the other hand. Be sure to keep your fingers away from the blade. Then, cut the sheets in half and slice them into julienned strips. I find this to be the easiest (and best) method for creating uniform julienned strips. If you prefer using a box grater or another method to julienne carrots, feel free to use whatever works best for you to make the salad.
Japanese Meal Prep (Jobisai 常備菜)
Whether you serve this Carrot Salad as is, between sandwiches, or inside Onigirazu, it works beautifully in any meal. The vibrant color adds a lovely accent to a bento box, and it stays fresh even at room temperature. Make it on a Sunday as part of your weekly Japanese Meal Prep (Jobisai), and enjoy it throughout the week. When your plate needs some vegetables and a pop of color, this carrot salad recipe will come in handy! Here are other Japanese Meal Prep (Jobisai) recipes you may enjoy with this salad:
Spinach and Bean Sprout Namul Japanese Spinach Salad Ramen Egg Seafood Salad
