Carrot Ribbon Salad
This carrot ribbon salad may have taken social media by storm recently, but trust me when I say this: I saw this carrot ribbon salad years ago and have been making this forever (!!!). So I have to join the party and share my version. And plus with summer on deck, we can all use another no-cook, flame-free salad.
Carrot ribbon salad is is exactly what it sounds like: Peeling your carrots length-wise creating beautiful, orange, snappy ribbons. What makes this salad special is its dressing. Lemon adds zing while preserving its bright orange color, pistachios bring a salty crunch, parsley bring a woodiness, garlic its bite, and peppercorns some smokiness. I finish it off with a drizzle of nutty sesame oil. The longer the salad sits in the dressing, the silkier it gets. So satisfying and wonderful! I’ve seen other creators add raisins, a dash of hot sauce, tahini, and fish sauce, so I defer to you. Either way, this is a great make-ahead dish that’ll only get better with time.
Ingredients
- 6-8 large carrots, washed and peeled
- 1 lemon
- 1/4 cup cilantro, chopped
- 2 cloves, garlic, minced
- 1 tsp peppercorn
- 1 tbsp honey
- 2 tbsp olive oil
- 1/2 cup pistachios, shelled and chopped
- Salt to taste
- Sesame oil
- Hot sauce, tahini, fish sauce (optional)
Directions
- In a big bowl, peel carrots length-wise until big ribbons form. No need to stress if they aren’t the same size: That’s the beauty of this salad.
- In a medium mixing bowl, add the juice of 1 lemon, cilantro, garlic, peppercorn, honey, and olive oil together. Mix well.
- Dress salad and let rest for at least 15 minutes for the flavors to mingle.
- Right before serving, add pistachios
- Season with salt and pepper to taste. Now’s the time to add your optional add-ons. Enjoy!
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