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Carrot Ribbon Salad

Carrot Ribbon Salad

Carrot Ribbon Salad is a light, crisp salad made with shaved carrot ribbons, fresh herbs, toasted seeds, and a citrus vinaigrette. It delivers a bright, crunchy texture with a naturally sweet and tangy flavor balance.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Light Lunch, Side Dish
Cuisine: Modern
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 5 Large Carrots peeled into long thin ribbons
  • 1/2 English Cucumber julienned into thin strips
  • 1/4 cup Fresh Mint Leaves whole and unbruised
  • 1/4 cup Fresh Cilantro Leaves lightly packed
  • 2 tbsp Toasted Sesame Seeds
  • 2 tbsp Roasted Sunflower Seeds
Dressing
  • 2 1/2 tbsp Fresh Lemon Juice
  • 1 tbsp Orange Juice freshly squeezed
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 tsp Honey
  • 1 tsp Dijon Mustard
  • 1/2 tsp Grated Fresh Ginger
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cracked Black Pepper

Equipment

  • Vegetable peeler
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Whisk

Method
 

  1. Peel the carrots into long, thin ribbons using a vegetable peeler, rotating each carrot as you go to keep the strips even and flexible.
  2. Slice the cucumber into thin julienned strips so it matches the texture and shape of the carrot ribbons.
  3. In a small bowl, whisk together lemon juice, orange juice, olive oil, honey, Dijon mustard, grated ginger, salt, and black pepper until the dressing turns slightly thick and glossy.
  4. Place carrot ribbons and cucumber strips into a large mixing bowl and gently loosen them with your hands so they don’t clump together.
  5. Pour half the dressing over the vegetables and toss lightly until everything is evenly coated but still crisp.
  6. Add mint and cilantro leaves, folding gently so the herbs stay intact and aromatic.
  7. Let the salad rest for 5–10 minutes so the carrots slightly absorb the citrus dressing without losing crunch.
  8. Finish with toasted sesame seeds and sunflower seeds sprinkled evenly on top just before serving.

Notes

Carrot ribbons need time, but not too much. More than 15 minutes in dressing and they start to soften and lose their snap. Timing is the difference between crisp and limp.