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Carrot Ribbon Salad

Carrot Ribbon Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 large carrots
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp honey or maple syrup (optional)
  • ¼ tsp fine sea salt
  • ¼ tsp black pepper
  • ¼ cup loosely packed fresh parsley leaves, roughly chopped
  • 2 tbsp fresh dill fronds, torn

Method
 

  1. Use a vegetable peeler to shave the carrots into long, wide ribbons, about 4 cups total.
  2. In a large bowl, whisk the olive oil, lemon juice, honey (if using), salt, and pepper until the dressing looks slightly thickened.
  3. Add the carrot ribbons and most of the herbs to the bowl and toss gently until every ribbon is coated. Transfer to a serving plate, top with the remaining herbs, and serve immediately.

Notes

For the crispest texture, store any undressed ribbons and the dressing in separate containers and toss just before serving. Letting the dressed salad rest for 5 minutes gives you slightly softer ribbons.