Why You’ll Love This Recipe
This salad is fresh, crunchy, and incredibly easy to prepare. The thin carrot ribbons absorb the dressing beautifully while maintaining a satisfying bite. It’s naturally colorful, packed with flavor, and pairs well with a variety of main dishes. Plus, it requires minimal ingredients and comes together in just minutes, making it ideal for both weeknight meals and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large carrots, peeled
olive oil
fresh lemon juice
honey or maple syrup
Dijon mustard
salt
black pepper
fresh parsley, chopped
toasted almonds or sunflower seeds
crumbled feta (optional)
Directions
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Using a vegetable peeler, shave the carrots lengthwise into thin ribbons. Place them in a large bowl.
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In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper.
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Pour the dressing over the carrot ribbons and toss gently until evenly coated.
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Let the salad sit for 5–10 minutes to allow the flavors to meld slightly.
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Sprinkle with chopped parsley and toasted almonds or sunflower seeds.
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Add crumbled feta if desired. Serve immediately.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 15 minutes
Variations
Add thinly sliced red onion for extra sharpness or mix in arugula for a peppery bite. Swap the lemon juice for apple cider vinegar for a different tangy note. You can also include dried cranberries or pomegranate seeds for a touch of sweetness. For an Asian-inspired twist, use sesame oil and rice vinegar in place of olive oil and lemon juice, and top with sesame seeds.
Storage/Reheating
Store leftover carrot ribbon salad in an airtight container in the refrigerator for up to 2 days. The carrots will soften slightly as they sit but will remain flavorful. Stir before serving. This salad is not intended to be reheated.
FAQs
How do I make perfect carrot ribbons?
Use a sharp vegetable peeler and apply steady pressure while shaving the carrot lengthwise.
Can I use pre-shredded carrots?
You can, but ribbons provide a more delicate texture and better presentation.
Do I need to blanch the carrots?
No, raw carrots work perfectly and maintain a nice crunch.
Can I make this salad ahead of time?
Yes, but it’s best served within a few hours for optimal texture.
What pairs well with carrot ribbon salad?
It complements grilled chicken, fish, roasted vegetables, or grain bowls.
Is this salad vegan?
It can be vegan if you use maple syrup instead of honey and skip the feta cheese.
How thin should the ribbons be?
They should be thin enough to bend easily but thick enough to hold their shape.
Can I add protein to make it a meal?
Yes, grilled shrimp, chickpeas, or sliced steak make great additions.
Why let the salad sit before serving?
Resting allows the carrots to absorb the dressing and slightly soften for better flavor.
Can I use other vegetables in ribbon form?
Absolutely. Zucchini or cucumber ribbons work beautifully in combination with carrots.
Conclusion
Carrot Ribbon Salad is a simple yet striking dish that transforms everyday carrots into something elegant and flavorful. With its crisp texture and bright dressing, it’s a versatile side that complements countless meals. Easy to prepare and endlessly adaptable, this salad is a fresh addition to any table.
Carrot Ribbon Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Carrot Ribbon Salad is a light and refreshing shaved carrot salad tossed in a bright lemon Dijon dressing. Made with thin carrot ribbons, olive oil, fresh herbs, and crunchy toppings, this easy carrot ribbon salad is the perfect quick side dish for weeknight dinners, holiday tables, or healthy meal prep.
Ingredients
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4 large carrots, peeled
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2 tablespoons olive oil
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1 ½ tablespoons fresh lemon juice
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1 teaspoon honey or maple syrup
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1 teaspoon Dijon mustard
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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2 tablespoons fresh parsley, chopped
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2 tablespoons toasted almonds or sunflower seeds
- 2 tablespoons crumbled feta (optional)
Instructions
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Using a vegetable peeler, shave the carrots lengthwise into thin ribbons. Place them in a large bowl.
-
In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper.
-
Pour the dressing over the carrot ribbons and toss gently until evenly coated.
-
Let the salad rest for 5–10 minutes to allow the flavors to meld and the carrots to soften slightly.
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Sprinkle with chopped parsley and toasted almonds or sunflower seeds.
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Add crumbled feta if desired. Serve immediately.
Notes
Use a sharp vegetable peeler for thin, flexible ribbons.Maple syrup keeps the recipe fully vegan (omit feta).For added crunch, include thinly sliced red onion or pomegranate seeds.Best served within a few hours for optimal texture.Store leftovers in an airtight container and stir before serving.
