Citrus Carrot Ribbon Salad (Printer-Friendly)

Delicate carrot ribbons tossed with citrus juice, fresh herbs, and a touch of honey for vibrant flavor.

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled
02 - 1 small cucumber, seeded

→ Citrus

03 - Zest and juice of 1 lemon
04 - Zest and juice of 1 orange

→ Fresh Herbs

05 - 2 tablespoons fresh mint, 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 Cook:

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

# Expert Advice:

01 -
  • It takes 15 minutes from start to table, which means you can make it on a weeknight without stress.
  • The ribbon texture is delicate and elegant, so it feels special even though it's just vegetables.
  • Bright citrus flavors make your mouth feel awake and refreshed, especially after heavy meals.
  • You can prep the ribbons hours ahead and dress them just before serving.
02 -
  • Don't dress this salad more than an hour ahead or the vegetables will start to weep and lose their crispness.
  • If you only have whole lemons and oranges, zest them before you cut them in half to juice them, otherwise the zester tears up the flesh.
  • Taste the dressing on its own before you pour it over the vegetables, because once combined you won't be able to adjust the salt easily.
03 -
  • If your carrots are slightly limp from sitting in the refrigerator, soak the ribbons in ice water for five minutes after peeling them and they'll perk right up.
  • Zest your citrus before you juice it, or you'll spend twenty minutes trying to zest around seeds and juice.
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