Description

A fresh, vibrant salad that turns ordinary carrots into something extraordinary. This carrot ribbon salad is elegant yet simple, filled with fresh herbs, a zesty lemon vinaigrette, and crunchy toppings. Perfect for brunches, quick lunches, or colorful dinner sides. It’s gluten-free, vegetarian, and absolutely stunning on the plate. The ribbons soak up the citrusy dressing and stay crisp for hours, making it a perfect make-ahead dish. Whether you’re keeping it light or dressing it up with goat cheese and toasted nuts, this salad is guaranteed to impress and refresh.

Ingredients

4–5 large carrots, peeled and ribboned
3 tbsp extra virgin olive oil
1.5 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup for vegan option)
Salt and freshly cracked black pepper to taste
2 tbsp chopped fresh parsley, dill, or mint
2 tbsp toasted seeds or nuts (optional)
2 tbsp crumbled goat cheese or shaved Parmesan (optional)

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Instructions

Peel carrots into long ribbons using a vegetable peeler.
In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Toss carrot ribbons with dressing in a large bowl. Let sit for 10 minutes.
Add fresh herbs and optional toppings. Toss gently again.
Taste and adjust seasoning. Serve immediately or chill briefly before serving.

Notes

For extra crunch, toast seeds or nuts before adding.
If making ahead, store components separately and toss just before serving.
Add lentils or chickpeas to make it more filling.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American