Ribboned Carrot Salad
Sometimes the simplest vegetables bring the most joy. This Ribboned Carrot Salad is a crunchy, refreshing side made with tender carrot ribbons tossed in a bright lemon vinaigrette. It is quick to prepare, endlessly adaptable, and guaranteed to brighten up any meal.
Servings 8
Calories 151kcal
Ingredients
- 2.5 lbs carrots 10-12
- ⅓ cup olive oil
- ½ cup lemon
- 1 tablespoon whole grain mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon salt
- Some ground pepper
Instructions
- Prep the Carrots: Peel and discard the outer skin of each carrot (or save it for vegetable broth). Using a vegetable peeler, slice lengthwise into thin ribbons until you have a generous pile of carrot ribbons.2.5 lbs carrots
- Make the Dressing: In a small jar or bowl, combine the olive oil, lemon juice, mustard, honey or maple syrup, salt, and pepper. Whisk or shake until smooth and emulsified.⅓ cup olive oil, ½ cup lemon, 1 tablespoon whole grain mustard, 1 tablespoon honey, 1 tablespoon salt, Some ground pepper
- Dress the Salad: Pour the dressing over the carrot ribbons and toss gently until well coated.
- Finish and Serve: Garnish with fresh herbs like chives, parsley, cilantro, or basil. Add crunch with chopped nuts such as peanuts or cashews, or sprinkle with sesame seeds. Serve as a refreshing side with sandwiches, or tuck into a sandwich for extra flavor and texture. You make the rules!
- Recipe Note: This salad is endlessly adaptable. Swap in any vinaigrette you have on hand for a quick side. Some favorites include Easy Balsamic Vinaigrette, Cumino Vino Rosso Vinaigrette, Simple Citrus Olive Oil Dressing, and Honey Mustard Dressing.
Notes
Recipe Note: This salad is endlessly adaptable. Swap in any vinaigrette you have on hand for a quick side. Some favorites include Easy Balsamic Vinaigrette, Cumino Vino Rosso Vinaigrette, Simple Citrus Olive Oil Dressing, and Honey Mustard Dressing.
