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

4 large carrots, peeled
2 tablespoons olive oil
1 ½ tablespoons fresh lemon juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons toasted almonds or sunflower seeds
2 tablespoons crumbled feta (optional)

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Instructions

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.
Sprinkle with chopped parsley and toasted almonds or sunflower seeds.
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.