Citrus Carrot Ribbon Salad (Print View)

Delicate carrot ribbons tossed in citrus and herbs for a fresh, light side dish or starter.

# What You’ll Need:

→ Vegetables

01 - 4 large carrots, peeled
02 - 1 small cucumber, seeded

→ Citrus

03 - 1 lemon, zest and juice
04 - 1 orange, zest and juice

→ Fresh Herbs

05 - 2 tablespoons fresh mint leaves, chopped
06 - 2 tablespoons fresh parsley, chopped

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons roasted pistachios or almonds, chopped (optional)

# Directions:

01 - Use a vegetable peeler to shave the carrots and cucumber into long, thin ribbons, then place them in a large salad bowl.
02 - Whisk together lemon juice, orange juice, lemon and orange zest, extra-virgin olive oil, honey, salt, and freshly ground black pepper until well blended.
03 - Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley, then toss gently to coat thoroughly.
04 - Taste the salad and adjust salt and pepper as needed.
05 - Transfer salad to a serving platter or individual plates. Sprinkle with chopped nuts if desired and serve immediately.

# Expert Advice:

01 -
  • It takes barely any time but looks like you spent an hour arranging it.
  • The citrus and honey dressing is bright enough to wake up your palate without being sharp.
  • You can prep the ribbons ahead and toss everything together right before serving.
02 -
  • If you dress the salad too far ahead, the citrus will soften the ribbons and they lose that crisp snap.
  • Use a sharp peeler or the ribbons will be uneven and some carrots will just crumble instead of curl.
03 -
  • Run the peeler down the carrot in one smooth motion for the longest, prettiest ribbons.
  • Let the dressed salad sit for just two minutes before serving so the flavors can marry without wilting the vegetables.
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