What are the benefits of carrot ribbon salad?

This salad is a powerhouse of nutrition and flavor. Carrots are famously rich in Vitamin A (from beta-carotene), which supports healthy vision and a strong immune system. The salad is also low in calories, high in fiber, and naturally hydrating. Its light, fresh profile makes it a healthy choice that doesn't compromise on taste or satisfaction.

How do I make carrot ribbons?

Making carrot ribbons is easiest with a vegetable peeler. Use a Y-shaped peeler for wider, flatter ribbons or a standard swivel peeler for more delicate ones. Simply pull the peeler down the length of a large carrot in a long, steady stroke. Rotate the carrot after every few strokes to work your way around it evenly.

How long will carrot ribbon salad last in the fridge?

When stored properly, the carrot ribbon salad can last for 2-3 days in the refrigerator. For optimal freshness and crunch, store the undressed carrot ribbons in an airtight container and keep the vinaigrette in a separate sealed jar. Combine them just before serving.

How do you make grandma's old fashioned carrot salad?

A traditional, old-fashioned carrot salad is quite different. It typically starts with finely grated carrots and often includes sweet additions like raisins and crushed pineapple. The dressing is usually creamy and sweet, made from a base of mayonnaise, a bit of sugar, and sometimes a splash of lemon juice or vinegar.

Carrot Ribbon Salad: 1 Ultimate Recipe for a Simple Dish

Ingredients

Scale

4–5 large carrots, washed and peeled

1/4 cup fresh parsley, chopped

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp maple syrup

Salt and black pepper to taste

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Instructions

1. Prepare the Carrots: Using a vegetable peeler (a Y-peeler works best), shave the large carrots into long, thin ribbons. Place the ribbons in a large mixing bowl.

2. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, and maple syrup until well combined and emulsified. Season with salt and pepper to taste.

3. Combine the Salad: Add the chopped parsley to the bowl with the carrot ribbons. Drizzle with the dressing and gently toss with tongs or your hands until everything is lightly coated.

4. Serve: Serve immediately for the best texture and flavor. Garnish with extra parsley if desired.

Notes

For the best results, store the carrot ribbons and the dressing in separate airtight containers in the refrigerator for up to 3 days. Toss together just before serving to maintain maximum crunch.

Feel free to add toasted nuts (like pistachios or almonds) or crumbled feta cheese for extra texture and flavor.

Author: flavorfoodies
Prep Time: 15
Category: Lunch,Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 145 kcal
Sugar: 8 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 1 g
Cholesterol: 0 mg