Citrus Carrot Ribbon Salad (Print Version)

Bright carrot ribbons with citrus and herbs create a fresh, light side dish packed with flavor.

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled
02 - 1 small cucumber, seeds removed

→ 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)

# How to Make It:

01 - Use a vegetable peeler to shave carrots and cucumber into long, thin ribbons and place them in a large salad bowl.
02 - Whisk lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and pepper in a small bowl until well combined.
03 - Pour dressing over carrot and cucumber ribbons, add chopped mint and parsley, then toss gently to coat evenly.
04 - Taste and adjust salt and pepper as needed.
05 - Transfer salad to serving dish or plates, sprinkle with chopped nuts if using, and serve immediately.

# Additional Tips::

01 -
  • No cooking required, making it perfect for hot days when you want something vibrant and refreshing
  • The ribbon technique transforms ordinary carrots into something that feels elegant and special
  • Citrus and herbs wake up the natural sweetness of carrots in a way that feels surprising and delightful
02 -
  • The salad gets watery if dressed too early, so make it right before serving or dress just the top portion for leftovers
  • Carrot cores left from ribboning are perfect for snacking or adding to soup stock, nothing goes to waste
  • Ribbons hold dressing differently than grated carrots, so you might need slightly more salt than you expect
03 -
  • A Y peeler gives you more control than a swivel peeler for creating even ribbons
  • Zest your citrus before juicing, it's much easier to handle the fruit when it's still whole
  • Toast the nuts in a dry pan for 2 minutes before adding, the warmth intensifies their flavor
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