Citrus Carrot Ribbon Salad (Printable)

Delicate carrot ribbons combined with citrus, herbs, and a touch of honey for a refreshing side.

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled
02 - 1 small cucumber, seeds removed

→ Citrus

03 - 1 lemon, zest and juice
04 - 1 orange, zest and juice

→ Fresh Herbs

05 - 2 tablespoons fresh mint leaves, 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)

# Directions:

01 - Use a vegetable peeler to shave the carrots and cucumber into long, thin ribbons. Place them in a large salad bowl.
02 - In a small bowl, whisk together lemon juice, orange juice, their zests, olive oil, honey, salt, and pepper until emulsified.
03 - Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley. Toss gently to coat evenly.
04 - Taste the salad and adjust seasoning as needed with additional salt and pepper.
05 - Transfer the salad to a serving platter or individual plates. Sprinkle with chopped nuts if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can make it on busy weeknights without stress.
  • The bright citrus and herbs make you feel like you're eating something both fancy and completely approachable.
  • It's naturally dairy-free and gluten-free, so it works for almost any table without feeling like a compromise.
02 -
  • If you make this more than a few hours ahead, the ribbons will soften and weep liquid, so dress it no more than 30 minutes before serving unless you're okay with a slightly softer texture.
  • The power of a good vegetable peeler changes everything here; a dull one will tear and frustrate you, so take a moment to find one that feels sharp and smooth in your hand.
03 -
  • Chill your serving platter in the freezer for five minutes before plating so the salad stays crisp and cool longer once it's on the table.
  • Save the zesting step for right before serving if you can, because the oils in the zest fade quickly and you want them at their most fragrant and flavorful.
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