Save I first made this salad on a sweltering July afternoon when my kitchen felt like an oven and cooking anything was out of the question. A friend had dropped off a gorgeous bag of rainbow carrots from the farmers market, and I wanted something that would celebrate their sweetness without turning on the stove. The ribbons looked so elegant curling around each other in the bowl that I've served it at dinner parties ever since.
Last summer I brought this to a potluck and watched it disappear in minutes. My friend Sarah, who claims to hate carrot salad, went back for thirds and finally admitted she'd been wrong about carrots her entire life. Now she texts me every time she makes it, usually with some variation about how she can't believe something this simple tastes this good.
Ingredients
- 4 large carrots, peeled: The vegetable peeler creates these beautiful ribbons that catch dressing differently than grated carrots ever could
- 1 small cucumber, seeds removed: Adds a lovely cool crunch and keeps everything feeling light and refreshing
- 1 lemon, zest and juice: The zest packs all the aromatic oils while the juice provides the bright acid that wakes up the vegetables
- 1 orange, zest and juice: Creates a citrus sweetness that balances the sharpness of lemon and plays beautifully with carrots
- 2 tablespoons fresh mint leaves, chopped: Mint makes everything taste fresher and cooler, perfect for a no cook salad
- 2 tablespoons fresh parsley, chopped: Adds an earthy note that keeps the citrus from becoming too sweet
- 2 tablespoons extra virgin olive oil: Use something you really like the taste of since it's not being cooked
- 1 teaspoon honey: Just enough to round out the acid and make the carrots sing without making the salad taste like dessert
- Salt and freshly ground black pepper, to taste: Don't be shy with the salt, it's what makes all the flavors pop
- 2 tablespoons roasted pistachios or almonds, chopped: Totally optional but that little crunch takes it from everyday to company worthy
Instructions
- Create the ribbons:
- Hold the carrot by its thick end and run your peeler down the length, applying gentle pressure to create long, elegant ribbons. Rotate the carrot as you go until you reach the core, then repeat with the cucumber.
- Whisk the citrus dressing:
- Combine both juices, the zests, olive oil, honey, salt, and pepper in a small bowl. Whisk until the mixture thickens slightly and looks glossy.
- Dress the salad:
- Pour the dressing over the ribbons and scatter in the herbs. Use your hands or large spoons to gently toss until every ribbon glistens.
- Taste and adjust:
- This is the moment that matters most. Take a bite and decide if it needs more salt, acid, or honey before serving.
- Finish and serve:
- Arrange on a platter with some height and drama, then scatter the nuts across the top like confetti if you're using them.
Pin it This recipe has become my go to when I need something that looks impressive but requires almost no effort. I've made it for elegant dinner parties and casual Tuesday nights, and somehow it works perfectly for both.
Making It Your Own
Once you master the basic formula, this salad becomes a canvas for whatever sounds good. I've added thinly sliced radishes for more peppery bite, swapped in basil instead of mint when that's what I had on hand, and even added tiny cubes of avocado when I wanted something creamier.
Choosing the Best Carrots
Farmers market carrots with their greens still attached taste noticeably better than bagged grocery store carrots. Look for firm carrots without splits or soft spots, and if you can find rainbow carrots, they make this salad absolutely stunning.
Getting Ahead
You can shave the vegetables and whisk the dressing hours ahead, keeping everything separate in the refrigerator. The carrots will crisp up even more after sitting, which is actually a lovely bonus.
- Store undressed ribbons in a sealed container with a damp paper towel on top
- Keep dressing at room temperature if serving within an hour, otherwise refrigerate
- Let the dressing come to room temperature before tossing for the best flavor
Pin it There's something deeply satisfying about transforming the most humble vegetable into something that feels like a celebration. This salad is proof that simple ingredients, treated with care, can become something extraordinary.
Frequently Asked Questions
- → How do I create carrot ribbons?
Use a vegetable peeler to shave peeled carrots into long, thin strips that resemble ribbons for delicate texture.
- → Can I substitute the herbs used?
Yes, fresh dill or basil can be used instead of mint and parsley to alter the flavor profile.
- → How should the dressing be prepared?
Whisk together lemon juice, orange juice, zest, olive oil, honey, salt, and pepper until well combined before tossing with the vegetables.
- → Are the nuts required in this dish?
Chopped pistachios or almonds are optional but add a pleasant crunch and texture contrast.
- → Is this dish suitable for special diets?
Yes, it is naturally gluten-free, dairy-free, and vegetarian-friendly, especially without added cheese.
- → What are some tips for serving?
Serve immediately after tossing to preserve freshness and vibrant texture, either on a platter or individual plates.