French Carrot Salad with Honey-Mustard Dressing Recipe

Bring your salad game up a notch with this French Carrot Salad with honey mustard dressing. Crisp, matchstick carrots are combined with thin strips of green onion, raisins, sunflower seeds and creamy white beans, then finished with a tangy-sweet homemade honey mustard dressing and a sprinkle of blue cheese. It’s a satisfying side that’s great for potlucks, picnic spreads, or a make-ahead weekday side dish.

This version of carrot salad doesn’t rely on lettuce — the carrots themselves provide crunch, structure, and long-lasting freshness in the refrigerator. The salad is easy to scale, stores well, and doubles as a flavorful filling for sandwiches or wraps.

What you need for our French Carrot Salad

• Carrots – Use julienned or matchstick carrots for the classic texture. You can buy pre-cut matchsticks to save time, or peel and julienne whole carrots at home.
• Green onions – Slice into thin strips, using both white and green parts. Their delicate onion flavor complements the sweet carrots.
• Northern white beans (great northern) – Two 15-oz cans, drained and rinsed. We lightly infuse them with oil and lemon so they absorb flavor and add creamy body to the salad.
• Sunflower seeds – Provide a toasty, crunchy bite that pairs well with the carrots.
• Raisins – A little sweetness contrasts the tangy dressing and blue cheese.
• Blue cheese – Crumbled on top for a savory, tangy finish. Use your preferred blue or goat-style alternative if you prefer milder cheese.
• Honey mustard dressing – A simple homemade dressing of dijon mustard, honey, white and red wine vinegars, minced garlic, paprika, a pinch of cayenne if you like heat, and olive oil.

How to make French Carrot Salad

1. Prepare the beans

Place the drained and rinsed beans in a microwave-safe bowl. Add 1/4 cup olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and freshly ground pepper. Mix to coat, then heat on high for about 90 seconds. Warming the beans allows them to absorb the oil, lemon, and seasonings; let them cool slightly while you prepare the rest of the salad.

2. Toss the vegetables and add-ins

In a large bowl, combine the julienned carrots, raisins, sunflower seeds, sliced green onions, and chopped fresh parsley. Toss to distribute everything evenly.

3. Make the dressing

In a jar or small bowl, combine 1 tablespoon dijon mustard, 1/2 tablespoon honey, 1/2 tablespoon white vinegar, 1/2 tablespoon red wine vinegar, 2 cloves minced garlic, 1/8 teaspoon paprika, and a pinch of cayenne (optional). Add the remaining 1 tablespoon olive oil, cover and shake or whisk until emulsified.

4. Combine and finish

Add the warmed beans, including any flavorful oil, to the bowl with the carrots and fold gently. Drizzle about half the dressing over the salad and toss. Taste and add more dressing if desired. Finish by sprinkling blue cheese crumbles over the top and gently folding just before serving.

Top tips

• Infuse the beans first. The longer the beans sit in oil and lemon juice, the more flavorful they become. Prepare them right away so they can rest while you cut the vegetables.
• Adjust salt to taste. Everyone’s palate is different—add salt gradually and taste as you go.
• Customize the heat. Use more cayenne or a dash of hot sauce if you want a spicier profile.
• Make-ahead friendly. Store undressed if you plan to keep it more than a day; otherwise, dress and refrigerate. Carrots hold up well for several days in an airtight container.
• Substitutions. If you don’t have green onions, thinly sliced red onion works well. Substitute pumpkin seeds or chopped nuts for sunflower seeds if preferred.

Storage

Store the salad in an airtight container in the refrigerator for up to 7 days. If you plan to store it longer or prefer extra crunch, keep the dressing separate and toss just before serving.