Pin It I made this salad on a Sunday afternoon when I had nothing but carrots and a peeler in hand. The ribbons curled into the bowl like silk, and the citrus dressing turned something so simple into something I actually craved. It became my go-to whenever I needed color on the table without turning on the stove.
The first time I brought this to a potluck, someone asked if I bought it from a cafe. I laughed because all I did was peel carrots and squeeze citrus. But that moment reminded me how much texture and freshness can do when you let ingredients speak for themselves.
Ingredients
- Large carrots, peeled: The thicker the carrot, the easier it is to create long ribbons that hold their shape and sweetness.
- Small cucumber, seeds removed: Removing the seeds keeps the salad from getting watery after it sits for a few minutes.
- Lemon, zest and juice: The zest adds a floral note that plain juice cannot deliver, so do not skip it.
- Orange, zest and juice: Orange brings a mellow sweetness that balances the sharper lemon and rounds out the dressing.
- Fresh mint leaves, chopped: Mint gives a cool brightness that pairs beautifully with citrus and carrots.
- Fresh parsley, chopped: Parsley adds an earthy freshness and keeps the mint from being too dominant.
- Extra-virgin olive oil: Use a fruity olive oil if you have it, the flavor really comes through in a simple dressing like this.
- Honey: Just a teaspoon smooths out the acidity and brings everything together without making it sweet.
- Salt and freshly ground black pepper, to taste: Salt brings out the natural sugars in the carrots, and pepper adds a gentle warmth.
- Roasted pistachios or almonds, chopped (optional): The crunch and toasted flavor elevate the salad from light to satisfying.
Instructions
- Shave the vegetables:
- Use a vegetable peeler to create long, thin ribbons from the carrots and cucumber, letting them fall into a large salad bowl. The ribbons should be delicate but not so thin that they tear when tossed.
- Make the dressing:
- In a small bowl, whisk together the lemon juice, orange juice, both zests, olive oil, honey, salt, and pepper until the honey dissolves and the dressing looks smooth. Taste it and adjust the balance if needed.
- Toss the salad:
- Pour the dressing over the ribbons, then add the chopped mint and parsley. Toss gently with your hands or tongs so every ribbon gets coated without bruising.
- Adjust and serve:
- Taste a ribbon and add more salt, pepper, or a squeeze of citrus if it needs it. Transfer to a platter or individual plates and sprinkle with chopped nuts if using.
Pin It I started making this in early spring when I wanted something that felt like sunshine on a plate. Now every time I peel carrots into ribbons, I think about how something so ordinary can look this graceful with just a little patience and a good peeler.
Variations You Can Try
If you want more richness, crumble some feta or goat cheese over the top before serving. You can also swap the mint and parsley for fresh dill or basil depending on what you have or what mood you are in. For extra color, use a mix of orange, yellow, and purple carrots if you can find them at the market.
Storing and Serving
This salad is best served immediately after tossing, but you can prep the ribbons and dressing separately and combine them right before eating. If you have leftovers, they will keep for a day in the fridge, though the texture will soften and the herbs will darken a bit.
A Few Last Thoughts
This salad works as a side dish next to grilled chicken or fish, or as a light appetizer on its own. It also travels well to picnics if you keep the dressing in a jar and toss everything on site. The nuts are optional, but they add a toasted crunch that makes the whole thing feel more complete.
- Chill your serving bowl beforehand if you want the salad to stay crisp longer.
- Zest the citrus before juicing it, it is much easier that way.
- If the dressing tastes too sharp, add another small drizzle of honey to mellow it out.
Pin It This salad taught me that you do not need a long ingredient list to make something beautiful. Sometimes all it takes is a peeler, some citrus, and the willingness to let simple things shine.
Recipe FAQs
- → How do I create carrot ribbons?
Use a vegetable peeler to shave peeled carrots into long, thin ribbons, which create a delicate texture for the salad.
- → Can I replace the herbs in this dish?
Yes, fresh dill or basil can be substituted for mint and parsley to alter the flavor profile.
- → What nuts work best as garnish?
Roasted pistachios or almonds add a crunchy texture and complement the citrus flavors well.
- → Is this dish suitable for gluten-free and dairy-free diets?
Yes, it is naturally gluten-free and dairy-free unless cheese is added as an optional ingredient.
- → How can I enhance the color variety in this salad?
Mix orange, yellow, and purple carrots to create a more visually appealing dish.