Description
Carrot ribbon salad is a vibrant, refreshing, and healthy dish made with thinly sliced carrots and a zesty lemon-honey dressing. It’s perfect as a side dish, light lunch, or meal prep item. Naturally gluten-free and easily made vegan, it’s a colorful and crisp option for any occasion.
Ingredients
Scale
Salad:
- 6–8 medium fresh carrots, peeled and cut into ribbons using a vegetable peeler
- Optional toppings:
- Raisins
- Toasted almonds or walnuts
- Parmesan shavings
- Fresh parsley or cilantro
Dressing:
- 2 tablespoons lemon juice
- 3 tablespoons olive oil (or avocado oil)
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash, peel, and ribbon the carrots using a vegetable peeler.
- In a small bowl, whisk together lemon juice, olive oil, honey, mustard, minced garlic, salt, and pepper until well emulsified.
- Toss carrot ribbons with the dressing until evenly coated.
- Add optional toppings like raisins, toasted nuts, Parmesan, or herbs.
- Chill in the fridge for 15–30 minutes before serving to enhance flavor.
Notes
- Use fresh, firm carrots for best texture.
- For a vegan version, substitute honey with maple syrup.
- Add red pepper flakes or sriracha for a spicy kick.
- Swap parsley with mint or dill for different herb flavors.
- For meal prep, store dressing and ribbons separately and mix just before serving.
- Pairs well with grilled chicken, salmon, or quinoa.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~140
- Sugar: ~6g
- Sodium: ~100mg
- Fat: ~10g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~13g
- Fiber: ~3g
- Protein: ~1g
- Cholesterol: 0mg