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Looking for a quick and healthy snack, lunch, or light dinner? This Carrot Ribbon Salad is it! Refreshing, full of flavor, and packed with vitamins like beta Carotene.
If you’ve never tried carrot ribbons before, they add such a unique texture to your salad, making it feel fresh and fun. Plus, it’s incredibly easy to make, perfect for a busy day when you want something light but satisfying.
This Salad Is On Repeat
I’m a huge fan of recipes that are light, healthy, and refreshing without sacrificing flavor, and this Carrot Ribbon Salad is all of that. The thin, delicate ribbons of carrot are not only beautiful to look at, but they also absorb the dressing so well, making each bite deliciously crisp. It’s the perfect balance of crunch, freshness, and a little tang from the dressing.
This raw carrot salad is also super versatile. You can enjoy it as a snack, a light side dish for dinner, or even take it to work for lunch. And, it’s one of those salads that just gets better after a few hours in the fridge, so it’s a great option for meal prep.
Ingredients for Carrot Salad
Here’s what you’ll need for this Carrot Ribbon Salad. Don’t worry, I’ve got substitutions if you want to switch things up!
- Carrots: Of course, raw carrots are the star of the show! If you don’t have regular carrots, feel free to use mini carrots or even colorful heirloom carrots for a fun twist.
- Dressing: A good quality olive oil, mixed with fresh lemon juice, Dijon Mustard and a sweetener such as honey or maple syrup is perfect for this salad. If you’re out of olive oil, try avocado oil or even sesame oil for a unique flavor.
- Seasoning: Simple seasonings like kosher salt and black pepper are all you need, but they make all the difference. You can use sea salt, Himalayan salt, or even add a pinch of smoked paprika for a different flavor profile.
The best part? You can play around with these ingredients based on what you have at home, and this salad will still turn out amazing!
How to Make Carrot Ribbon Salad
Making this Carrot Ribbon Salad couldn’t be easier! Here’s a step-by-step breakdown:
- Prep the Carrots: Start by peeling your carrots into long, thin ribbons. A vegetable peeler works best for this, but you can also use a mandoline slicer if you want them to be extra thin. Don’t worry if the ribbons aren’t perfect, the beauty of this salad is in the simplicity and rustic styling.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper. Taste it and adjust the seasoning if needed, I always like to add a little extra lemon juice for some extra tartness!
- Toss it Together: Place the carrot ribbons in a large bowl and pour the dressing over the top. Toss everything together until the carrots are well-coated in the dressing. You can even massage the dressing into the carrots a bit with your hands to make sure every ribbon is coated.
- Serve: That’s it! You can enjoy this Carrot Ribbon Salad immediately topped with your favorite toppings like chopped peanuts, fresh cilantro or sesame seeds, or let it sit for a little while to let the flavors marinate. Either way, it’s delicious!
How to Store Leftovers
If you have any leftover carrot salad (which is rare, but hey, it happens!), store them in an airtight container in the fridge. This Salad will last for about 2-3 days. The flavors actually intensify overnight, so it can be even tastier the next day. Just keep in mind that the carrots may soften a little the longer they sit in the dressing.
Kellie’s tips for the best carrot salad
- Fresh Ingredients: The quality of your carrots makes a difference! Try to buy organic or fresh carrots for the best flavor.
- Thin Ribbons: The thinner the ribbons, the better the texture. Using a vegetable peeler or mandoline helps achieve that perfect thin slice.
- Chill Before Serving: This salad is fantastic when it’s chilled! Let it sit in the fridge for about 30 minutes before serving for an extra refreshing crunch.
- Tweak the Dressing: The dressing is the key to this salad, so don’t be afraid to adjust it to suit your taste. Want it sweeter? Add more honey. Want a sharper taste? Throw in a little more Dijon mustard or lemon juice.
Recipes That Are Great to Serve with Carrot Salad
While this Carrot Ribbon Salad is delicious on its own, it also pairs wonderfully with a variety of dishes. Here are a few ideas:
- Baked Chicken Breast: The fresh, crisp flavors of the carrot salad make a perfect contrast to tender, juicy chicken.
- Roasted Salmon: A light and healthy fish like salmon works so well with this salad, the citrusy dressing complements the richness of the fish.
- Quinoa: Top a quinoa bowl with this raw carrot salad for a nutritious, filling meal.
- Avocado Toast: For a simple, satisfying meal, serve this Carrot Ribbon Salad alongside avocado toast for a perfect balance of flavors.
More Easy Salad Recipes
If you love this Carrot Ribbon Salad, here are a few other easy salad recipes you might enjoy:
- Cucumber Tomato Salad: A light, refreshing mix of cucumber, tomatoes, and red onion with a tangy vinaigrette dressing.
- Greek Salad: Fresh vegetables, Kalamata olives, and feta cheese come together in this Mediterranean-inspired salad.
- Spinach and Strawberry Salad: A perfect combination of sweet and savory with fresh spinach, strawberries, and a balsamic glaze.
- Avocado Corn Salad: Sweet corn, creamy avocado, and fresh herbs make this salad a crowd-pleaser.
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Carrot Ribbon Salad Recipe
Equipment
- vegetable peeler
- glass bowl mixing bowl
- whisk
Ingredients
- 1/2 pound carrots, peeled into ribbons
- 2-3 scallions, thinly sliced
- 1 cup red cabbage, shredded
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon orange zest
- 1 teaspoon sesame oil
- 1 tablespoon chili crisp
- 1 teaspoon honey
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- Sesame seeds, for garnish
- Chopped peanuts, for garnish
- Peanut sauce, for drizzling
Instructions
- Peel the carrots into long ribbons using a vegetable peeler or mandoline slicer.
- Shred the red cabbage and slice the scallions thinly.
- In a small bowl, whisk together the soy sauce, rice wine vinegar, orange juice, orange zest, sesame oil, chili crisp, and honey until well combined. Add minced garlic and stir.
- In a large bowl, toss the carrot ribbons, red cabbage, and scallions.
- Pour the dressing over the salad and toss well to coat.
- Top with fresh cilantro, parsley, sesame seeds, and chopped peanuts.
- Drizzle with peanut sauce for extra flavor.
- Serve immediately or let sit for 15-30 minutes for the flavors to meld.
Notes
- If you don’t have chili crisp, you can substitute with chili flakes or sriracha.
- This salad can be made ahead and stored in the fridge for up to 2-3 days. The flavors will develop over time.
- Make sure to thinly slice the carrots for the best texture.
- Adjust the honey to your liking for a sweeter dressing, or omit it for a less sweet version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
