Citrus Carrot Ribbon Salad (Printable)

Delicate carrot ribbons tossed with citrus, herbs, and honey for a bright, fresh side.

# What you'll 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)

# How to make it:

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 the lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and pepper until well combined.
03 - Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley. Toss gently to evenly coat all vegetables.
04 - Taste the salad and adjust seasoning with additional salt and pepper as needed.
05 - Transfer to a serving platter or individual plates. Sprinkle with chopped nuts if desired. Serve immediately.

# Expert suggestions:

01 -
  • It comes together in under 15 minutes with no cooking required, which is perfect when you want something fresh without turning on the stove.
  • The citrus dressing is bright and zippy, making even the simplest vegetables taste elegant and alive.
  • You can customize it endlessly with whatever herbs or nuts you have on hand, so it never gets boring.
02 -
  • Do not skip removing the cucumber seeds, because I once left them in and the whole salad turned into a soupy mess within an hour.
  • Toss the salad just before serving, not ahead of time, or the salt in the dressing will draw out moisture and make everything limp.
  • If your carrots are thick and woody, peel off the outer layer first so your ribbons are tender and sweet instead of tough.
03 -
  • Zest the citrus directly over the bowl so the fragrant oils land right where you want them, not all over your cutting board.
  • Toast the nuts yourself in a dry skillet for a few minutes because the fresh, warm flavor is incomparably better than store-bought roasted nuts.
  • If you find the dressing too tart, add another quarter teaspoon of honey instead of more oil, which keeps it light.
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