Raw Carrot Ribbon Salad (Printable Version)

Carrot ribbons with lemon, herbs, cucumber, and seeds create a fresh, crunchy, and vibrant side or lunch.

# Components:

→ Vegetables

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

→ Dressing

03 - 3 tablespoons extra-virgin olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon honey or maple syrup
06 - 1 teaspoon Dijon mustard
07 - Salt and freshly ground black pepper, to taste

→ Additions & Garnish

08 - 2 tablespoons chopped fresh parsley
09 - 2 tablespoons chopped fresh mint
10 - 2 tablespoons toasted sunflower seeds or pumpkin seeds

# Preparation steps:

01 - Use a vegetable peeler to shave carrots lengthwise into thin ribbons. Transfer to a large mixing bowl.
02 - Mix the sliced cucumber with the carrots in the bowl.
03 - Combine olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. Whisk until fully blended.
04 - Pour the dressing over the carrot and cucumber mixture and toss gently to coat evenly.
05 - Fold in chopped parsley and mint until distributed throughout.
06 - Sprinkle the salad with toasted seeds just before serving. Serve immediately or refrigerate for up to one hour for intensified flavor.

# Expert Advice:

01 -
  • Easily made in 15 minutes with everyday ingredients
  • Naturally vegan gluten free and dairy free for all eaters
  • Great for meal prep or potlucks stays crisp even after dressing
02 -
  • Naturally gluten free dairy free and vegan
  • Carrot ribbons stay fresh and crisp even after chilling
03 -
  • Shave carrots on a slight angle for longer prettier ribbons
  • Toast the seeds yourself to bring out their nutty aroma
  • Whisk the dressing until fully emulsified for a glossy even coating

Return