Carrot Ribbon Salad is a savory salad, with long thin carrot “ribbons”, covered in a simple lemon, spices and olive oil salad dressing!
If you’re looking for an easy to make side dish, check out this recipe for Carrot Ribbon Salad. It’s delicious, and so simple to make you won’t believe it!
Long carrot ribbons are coated with a simple, easy citrus homemade salad dressing with a few spices, topped with fresh parsley, and served. How easy is THAT?
All you will need is a vegetable peeler, and the simple list of ingredients. Here’s how to make this yummy chilled salad.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Carrot Ribbons Using A Vegetable Peeler
Cut the stem ends off, then use a vegetable peeler to peel the carrots (discard the outer peel).
Carefully run the vegetable peeler the entire length of each carrot, creating long thin carrot “ribbons”. Each one should be the length of the carrots, and will look like orange “fettucine” noodles once done.
You will end up with a nice big bowl or orange carrot ribbons (and quite possibly you might have orange fingers, too!).
Set the carrots aside while you make the simple salad dressing.
Prepare The Dressing For The Carrot Salad
Combine olive oil, fresh lemon juice, salt, ground coriander, ground cumin, a pinch of cayenne pepper and ground cinnamon in a small bowl.
Use a fork or a small whisk to combine these salad dressing ingredients until fully blended.
Pour the blended salad dressing over the carrot ribbons.
Toss To Coat
Use tongs to toss the carrots and salad dressing until the carrot ribbons are coated with the dressing.
At this point, the carrot ribbon salad can be served, however it tastes even better if covered and refrigerated for at least 30 minutes.
That way the salad is nicely chilled and the flavors have a bit of time to mingle with and flavor the carrots. This is your choice, though!
Garnish And Serve The Carrot Ribbon Salad
To serve, place the chilled salad in a serving bowl. Toss again, then garnish the salad with with chopped fresh parsley leaves.
Serve and enjoy! The spices are in no way overpowering, in fact they are quite mild and refreshing in this chilled salad!
I hope you have the opportunity to try this delicious savory salad, and trust you’ll enjoy it, too!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More SALAD Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious salad recipes (savory and sweet) to enjoy, including:
- Southwestern Rice Salad
- Thanksgiving Salad
- Cranberry Pineapple Jello Salad
- Rainbow Jello Salad
- Bacon Lover’s Spinach Salad
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Recipe adapted from: “The Chopped Cookbook”, page 123, by Television Food Network, G.P., published by Clarkson Potter, 2014
↓↓ PRINTABLE RECIPE BELOW ↓↓
Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!
- ¾ pound carrots peeled
- 1½ Tablespoons extra virgin olive oil
- 1½ Tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
Cut stem ends off carrots; use vegetable peeler to peel (discard outer peel). Carefully run vegetable peeler the entire length of each carrot, creating long thin carrot "ribbons". Set aside.
In separate bowl, combine olive oil, lemon juice, salt, coriander, cumin, cayenne pepper and cinnamon. Use a fork or whisk to combine ingredients until fully blended.
Pour salad dressing over carrot ribbons. Toss well, with tongs, to fully coat. Cover bowl and refrigerate (optional) for 30 minutes or more.
Transfer to serving bowl. Toss gently. Garnish salad with chopped fresh parsley leaves. Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!
