Carrot Ribbon Salad

Why You’ll Love This Salad

• Quick and Easy: No cooking required just peel, toss, and serve!
• Healthy and Nutritious: Loaded with beta-carotene, fiber, and antioxidants.
• Vibrant Presentation: The ribbon shape makes it look elegant and refined.
• Customizable: Add your favorite herbs, nuts, or cheese to suit your taste.

Ingredients

• 4 large carrots (peeled into ribbons using a vegetable peeler)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice (or apple cider vinegar)
• 1 teaspoon honey or pure maple syrup
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or mint (or both)
• Optional: Toasted almonds, crumbled feta, sesame seeds, or pumpkin seeds for garnish

How to Make Carrot Ribbon Salad

1. Prepare the Carrots: Wash and peel the carrots. Then, using a vegetable peeler, shave them lengthwise into thin ribbons. You can use a Y-peeler or mandoline slicer for more even ribbons.
2. Make the Dressing: In a large bowl, whisk together olive oil, lemon juice, honey (or maple syrup), salt, and pepper.
3. Toss the Salad: Add the carrot ribbons to the bowl with the dressing and gently toss to coat them evenly.
4. Let it Marinate: Allow the salad to rest for 10 to 15 minutes to let the flavors meld and soften the carrots slightly.
5. Finish and Serve: Just before serving, sprinkle with chopped herbs and any desired toppings like nuts, seeds, or cheese.

Serving Suggestions

This Carrot Ribbon Salad is versatile and complements many dishes. Here are a few ways to enjoy it:

• As a Side Dish: Pair it with grilled chicken, fish, or a plant-based protein like chickpea patties.
• On a Platter: Serve it as part of a colorful mezze or antipasto platter with hummus, olives, and flatbreads.
• Inside a Wrap: Add it to wraps or sandwiches for extra crunch and freshness.
• With Grains: Mix it into cooked quinoa, couscous, or farro for a wholesome salad bowl.

Recipe Variations

Want to change things up? Here are a few ways to adapt this salad to your taste and pantry:

Change the Dressing

• Asian-Inspired: Use rice vinegar, sesame oil, and a splash of soy sauce. Top with sesame seeds and green onions.
• Spicy Citrus: Add a pinch of chili flakes or a bit of grated ginger for warmth and zing.
• Tangy Tahini: Swap olive oil for tahini and lemon juice for orange juice for a creamy twist.

Swap the Herbs

• Dill: Perfect with lemon and feta for a Mediterranean vibe.
• Cilantro: Adds a fresh, bright flavor that pairs well with cumin or lime.
• Basil: Delicious when paired with shaved Parmesan or pine nuts.

Add Crunch

• Chopped toasted walnuts or pecans
• Pumpkin or sunflower seeds
• Crispy chickpeas or roasted lentils

Include Cheese

• Feta for a salty contrast
• Goat cheese for a creamy texture
• Shaved Parmesan for umami richness

Make-Ahead Tips

This salad is best served fresh, but you can prepare parts of it ahead of time:

• Carrots: Ribbon the carrots up to 1 day in advance and store in an airtight container in the fridge.
• Dressing: Make the dressing a day ahead and store in a small jar in the fridge. Give it a good shake before using.
• Full Salad: If assembling in advance, dress it lightly and keep herbs and toppings separate until ready to serve.

Health Benefits of Carrots

Carrots are more than just a colorful addition they’re packed with nutrients that support overall health:

• Beta-Carotene: A powerful antioxidant that your body converts to vitamin A for healthy eyes and skin.
• Fiber: Supports digestive health and helps you feel full longer.
• Vitamin K and Potassium: Important for bone health and heart function.

Combined with heart-healthy olive oil and fresh lemon juice, this salad is as good for you as it is delicious.

Frequently Asked Questions

Can I use pre-shredded carrots instead?

While pre-shredded carrots are convenient, they won’t give the same visual appeal or tender texture as ribbons. For best results, use fresh carrots and a vegetable peeler.

Can I make this salad vegan?

Yes! Simply use maple syrup instead of honey and skip any cheese, or choose a vegan cheese alternative.

What other vegetables work well in this salad?

You can add cucumber ribbons, shaved fennel, or zucchini strips for added variety and flavor.

How do I keep carrot ribbons from curling too much?

After peeling, soak the carrot ribbons in cold water for 5-10 minutes to help them relax and reduce curling. Dry them well before dressing.

Final Thoughts

This Carrot Ribbon Salad is the kind of dish that proves simplicity and elegance can go hand in hand. It’s a celebration of fresh produce, quick prep, and clean flavors. Whether you’re cooking for yourself or hosting a gathering, this salad makes a bright and beautiful addition to any table.

Feel free to make it your own play with the dressing, throw in your favorite toppings, and serve it with whatever’s in season. Don’t be surprised if it becomes your new go-to salad for everything from weeknight dinners to holiday feasts!

Have you tried this Carrot Ribbon Salad? Let us know in the comments how you made it your own, and don’t forget to tag your photos on social media!

Carrot Ribbon Salad

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Fresh, colorful, and full of flavor, this Carrot Ribbon Salad is a stunning side dish that adds brightness to any meal. Made with thinly shaved carrots, a zesty lemon dressing, and optional toppings like nuts and herbs, it’s as beautiful as it is delicious. Perfect for spring brunches, summer barbecues, or cozy dinners, this quick, no-cook salad is healthy, versatile, and easy to customize.

• Author: Veronica Stevens
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad, Side Dish
• Method: No-cook
• Cuisine: International
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 large carrots (peeled into ribbons using a vegetable peeler)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice (or apple cider vinegar)
• 1 teaspoon honey or pure maple syrup
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or mint (or both)
• Optional: toasted almonds, crumbled feta, sesame seeds, or pumpkin seeds for garnish

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Instructions

1. Wash and peel the carrots. Using a vegetable peeler, shave them lengthwise into thin ribbons.
2. In a large bowl, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper.
3. Add carrot ribbons to the bowl and gently toss to coat.
4. Let salad rest for 10–15 minutes to allow flavors to meld and carrots to soften slightly.
5. Just before serving, sprinkle with herbs and any optional toppings.

Notes

• For an Asian-inspired twist, use rice vinegar, sesame oil, and a splash of soy sauce, then top with sesame seeds and green onions.
• For a spicy citrus version, add chili flakes or grated ginger.
• Use tahini and orange juice for a creamy variation.
• Swap parsley or mint for dill, cilantro, or basil.
• Add extra crunch with walnuts, pecans, sunflower seeds, or roasted chickpeas.
• Best served fresh. Carrots and dressing can be prepped 1 day in advance; store separately.

Nutrition

• Serving Size: 1 serving
• Calories: ~120
• Sugar: ~7 g
• Sodium: ~120 mg
• Fat: ~8 g
• Saturated Fat: ~1 g
• Unsaturated Fat: ~7 g
• Trans Fat: 0g
• Carbohydrates: ~12 g
• Fiber: ~3 g
• Protein: ~1 g
• Cholesterol: 0mg