Carrot Ribbon Salad
One of the things I love about carrot ribbon salad is how versatile it is. Whether you’re making a quick lunch for yourself, prepping a side for a family dinner, or bringing something fresh to a potluck, it fits the bill.
Equipment
- Vegetable Peeler
- Mixing Bowl
- Small whisk or fork
- Measuring spoons
- Cutting Board and Knife
- Toasting Pan or Skillet
Ingredients
For the Salad
- 4 large carrots peeled into ribbons
- 1/4 cup fresh parsley chopped
- 1/4 cup toasted walnuts or pecans roughly chopped
- 2 tablespoons pumpkin seeds optional for extra crunch
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Carrot Ribbons
- Wash and peel the carrots thoroughly.
- Using a vegetable peeler, carefully shave the carrots lengthwise to create long, thin ribbons. Rotate the carrot as you go to get as much ribbon as possible.
- Pro Tip: Try to keep the ribbons as even as possible to ensure a nice texture and presentation. If some ribbons are too thick, gently slice them in half lengthwise.
Step 2: Chop the Parsley and Nuts
- Finely chop the fresh parsley leaves. Set aside.
- Roughly chop the walnuts or pecans into bite-sized pieces.
- Toast the nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned. Remove from heat and let cool.
- Pro Tip: Watch the nuts carefully while toasting—they can burn quickly! Stir often for even toasting.
Step 3: Make the Dressing
- In a small bowl, combine olive oil, fresh lemon juice, honey (or maple syrup), and Dijon mustard.
- Whisk the ingredients together until the dressing is smooth and emulsified.
- Season with salt and freshly ground black pepper to taste.
- Pro Tip: Whisk continuously and vigorously to help the oil and lemon juice blend into a creamy dressing without separating.
Step 4: Toss the Salad
- Place the carrot ribbons in a large mixing bowl.
- Add the chopped parsley, toasted nuts, and pumpkin seeds (if using).
- Pour the dressing over the salad ingredients.
- Gently toss everything together using tongs or clean hands to evenly coat the carrot ribbons without breaking them.
Step 5: Serve and Enjoy
- Transfer the salad to a serving bowl or plate.
- Optionally, garnish with a few extra whole nuts or a sprinkle of fresh parsley for a pretty finish.
- Serve immediately for the freshest texture, or chill for 15-20 minutes to let flavors meld.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 220–250 kcal
- Protein: 3–4g
- Fat: 18–20g
- Carbohydrates: 15–18g
- Fiber: 4–5g
- Sugar: 8–10g
- Vitamin A: Over 300% DV
- Vitamin C: Around 15% DV