Description
A fresh and colorful carrot ribbon salad with citrus vinaigrette, perfect for spring and easy to prepare ahead.
Ingredients
Scale
- 4 large carrots 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 2 tbsp olive oil Salt and pepper to taste Fresh mint or parsley Toasted sunflower seeds or almonds (optional)
Instructions
1. Peel carrots into long ribbons using a Y-peeler.
2. Soak ribbons in ice water for 5–10 minutes, then pat dry.
3. In a bowl, whisk lemon juice, honey, mustard, and olive oil.
4. Toss ribbons with dressing, herbs, and seeds.
5. Serve immediately or chill for up to 2 hours.
Notes
Blanching is optional. For a softer salad, blanch ribbons for 30 seconds then ice-shock. Add-ins like chickpeas, arugula, or feta can make this a full meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 5g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
