This Carrot Ribbon Salad recipe is a fresh side dish or lunch salad that is simply delicious. It is a crispy accompaniment to any dish you are serving. Pin this post and save this carrot salad recipe so you can make it!
I will be honest with you. Sometimes, I find side dishes boring. I tend to concentrate on the main dish and do something simple like a roasted veggie side. Don’t get me wrong. Roasted veggie sides are always simple and delicious. In fact, I spend most of the summer just grilling or roasting veggies with a little extra virgin olive oil and salt. However, sometimes, I yearn for side dishes to be just a bit more, while still being simple. My Carrot Ribbon Salad recipe just so happens to be both!
Crisp, fresh and versatile
Part of what makes this side dish so easy is that the carrots are served raw. Unlike so many recipes where the carrots are cooked or roasted, this one keeps them in their natural state. The flavor of the raw carrots makes for a lovely companion with a lot of different recipes. I find I love the crisp, fresh flavor whenever I’m eating a steak dish or burger. However, I also love it when it is paired along with more summery, fresh dishes like them my Easy Coast Shrimp Rolls {HERE}, Kielbasa Skewers {HERE} or Coconut Crusted Mahi Mahi {HERE}.
I even think this makes a beautiful side dishes for holidays. It’s a perfect for an Easter Ham or (also Easter Carrot Cake) a Thanksgiving Turkey. It would even work well as a side for Beef Tenderloin {HERE}, which is something we eat for Christmas.
I’ve also eaten this alone as a simple lunch too.
Dressing and fresh herbs
Besides the raw carrot flavor, the other main flavors in my Carrot Ribbon Salad recipe come from the dressing and the fresh herbs. Both of these are also incredibly simple to go along with the carrot salad recipe. The dressing is an extra virgin olive oil based dressing with a little honey, red wine vinegar, dijon mustard, dill and salt. In addition to this I toss the carrots for my Carrot Ribbon Salad with some bright and fresh parsley to give it even more flavor.
How to make the ribbons
My easy carrot salad recipe starts by peeling the carrots into ribbons. This can be easily done by using a potato peeler. I wash the carrots and then lightly shave off the skin on one side. I then only shave the carrot down on that one side to get the widest ribbons. Shave down as far as you can go before you feel like the carrot ribbons are getting too skinny or you are too close to your fingers.
You could also make this easy carrot salad with spiral carrots if you have a spiral cutter that can work with raw carrots.
Bringing it together
Once everything is cut and the dressing is mixed, combine everything together and let the Carrot Ribbon Salad chill in the refrigerator. You could technically eat it right away but I’ve found it tastes even better if you let it sit together for just a little bit. The flavors in the dressing really have a chance to meld and they further enhance the bright, crispy carrot ribbons.
Tips for making my Carrot Ribbon Salad
There isn’t much to this easy carrot salad recipe but here’s a few things to keep in mind:
- Make sure to use the highest quality extra virgin olive oil you can find. It will help to make the recipe.
- Make sure to use fresh dill and parsley. Dried herbs will not work as a substitute here.
- I make my dressings in mason jars. I’m partial to these jars {HERE} with these reusable lids {HERE}. They are perfect for storing in the fridge.
- I added a feta cheese option to the dressing below. As I was sitting here writing this I thought it might make a nice additional flavor if you are a fan of cheese.
- You can store this easy carrot salad recipe in the refrigerator for up to two days. Just make sure to keep it in an airtight container.
Looking for some main meal options? Or other side dish recipes?
If you are looking for some delicious recipes to serve with this carrot salad recipe or looking for other side dishes that would pair well with my Carrot Ribbon Salad, try these!
- East Coast Shrimp Rolls {HERE}
- Tequila Lime Flank Steak {HERE}
- Bacon Wrapped Filet Mignon {HERE}
- Classic Steak Au Poivre {HERE}
- Blueberry Basil Burger {HERE}
- French Green Bean Salad {HERE}
- Classic English Pea Salad {HERE}
- Butter Roasted Radishes {HERE}
And if you are a carrot lover, try these Carrot Fries {HERE}.
Thank you so much for visiting today, friends! I hope you love my my Carrot Ribbon Salad recipe. You can find a full, printable recipe below with all the ingredients and steps. You can also find me on instagram @sugarmaplefarmhouse and @sugarmaplekitchen. Our YouTube channel is @sugarmaplefarmhouse. Happy eating!
Carrot Ribbon Salad recipe
Equipment
- Potato peeler
Ingredients
- 8 large carrots
- 1/4 cup extra virgin olive oil
- 1 Tbsp lemon juice
- 1 tsp honey
- 1 tsp red wine vinegar
- 2 tsp Dijon Mustard
- 2 Tbsp chopped dill
- 1/4 cup sea salt. Add more salt and pepper to taste.
- 1/4 cup fresh parsley
- Optional: Feta cheese
Instructions
- Wash and peel the carrots. Start on one side of the carrots to cut the ribbons and stay on that side so you get some thicker ribbons. Peel one long slice all the way down. Please be careful of your fingers.
- Combine the other ingredients - except the parsley - in a mason jar. Secure the lid and shake to combine.
- Drizzle about half the dressing over the carrots and toss. Add in the parsley and toss. Chill for 1 hour.
- Add additional sea salt and fresh cracked pepper before serving. Add feta cheese if you like too!
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