Fresh Carrot Ribbon Salad
A fresh and colorful salad made with carrot ribbons, herbs, and a zesty vinaigrette—perfect for a light side or starter.
Ingredients
- 3 large carrots, peeled
- 2 tbsp olive oil
- 1 tbsp lemon juice (or apple cider vinegar)
- 1 tsp Dijon mustard (optional for depth)
- 1/2 tsp honey or maple syrup
- Salt and black pepper to taste
- 1 tbsp chopped fresh parsley or dill
- Optional: shaved parmesan, chopped nuts, or microgreens for garnish
Instructions
- Create Carrot Ribbons:Use a vegetable peeler to shave carrots into thin ribbons. Rotate the carrot as you go to get even strips.
- Make the Dressing:In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper.
- Toss the Salad:In a mixing bowl, gently toss carrot ribbons with the dressing until evenly coated.
- Add Fresh Herbs:Sprinkle with chopped parsley or dill and toss again.
- Chill & Serve:Serve immediately or chill for 5–10 minutes for enhanced flavor. Garnish with nuts, parmesan, or microgreens if desired.
Notes
- For best texture, use firm, fresh carrots.
- You can add sliced radishes, cucumbers, or arugula for variation.
- Works well as a side for grilled meats, sandwiches, or vegetarian mains.