Save to Pinterest I started making this salad on a whim one April afternoon when I had too many carrots and not enough ideas. The peeler slipped in my hand and created this long, curled ribbon, and I thought, why not keep going? What came together was something so bright and unexpected that I forgot I was just trying to use up produce.
I brought this to a potluck once and watched people circle back for seconds, asking what was in it. When I told them it was just carrots and citrus, they didnt believe me. There is something about the texture, the way the ribbons fold and tangle, that makes it feel special even though its almost embarrassingly simple.
Ingredients
- Large carrots, peeled: Use the fattest ones you can find so the peeler has something to grip, and peel them over a bowl to catch every ribbon.
- Small cucumber, seeds removed: Scoop the seeds out with a spoon or they will water down the dressing and make everything soggy.
- Lemon, zest and juice: Zest before you juice or youll be wrestling with a slippery wet lemon, and use a microplane for the finest, most fragrant zest.
- Orange, zest and juice: A navel orange works perfectly here because its sweet and not too tart, and the zest adds a floral note that lemon alone cannot give.
- Fresh mint leaves, chopped: Mint brightens everything and adds a cool, clean edge that balances the sweetness of the honey.
- Fresh parsley, chopped: Flat-leaf parsley is best, it tastes greener and less bitter than the curly kind.
- Extra-virgin olive oil: Use something fruity and good because you will taste it, this is not the place for that dusty bottle in the back of the cupboard.
- Honey: Just a teaspoon rounds out the acidity and brings everything together without making it taste like dessert.
- Salt and freshly ground black pepper: Taste as you go, the citrus needs salt to really sing.
- Roasted pistachios or almonds, chopped: Optional but worth it for the crunch and the little bit of richness they add at the end.
Instructions
- Shave the vegetables:
- Hold the peeler at a slight angle and drag it down the length of each carrot, letting the ribbons fall into the bowl. Do the same with the cucumber after you scoop out the seeds.
- Make the dressing:
- Whisk the citrus juices, zests, olive oil, honey, salt, and pepper in a small bowl until the honey dissolves and the oil emulsifies into a smooth, glossy dressing.
- Toss everything together:
- Pour the dressing over the ribbons, add the mint and parsley, and use your hands or tongs to gently toss until every ribbon is lightly coated. Be gentle or the ribbons will tear.
- Adjust and finish:
- Taste a ribbon and add more salt, pepper, or a squeeze of lemon if it needs it. Transfer to a platter and scatter the nuts over the top if using.
Save to Pinterest There was a Sunday last summer when I made this for my neighbor who had just moved in, and she told me later it reminded her of something her grandmother used to make in Valencia. I had never been to Spain and had no idea what that dish was, but I loved that food could do that, pull a memory out of nowhere and make someone feel at home.
How to Get Perfect Ribbons
The trick is to use steady, even pressure with the peeler and stop when you hit the woody core of the carrot. If the ribbons start breaking or coming out too thin, your peeler is probably dull. A sharp Y-peeler makes this almost effortless, and you can find one for a few dollars at any kitchen store.
What to Serve It With
This works beautifully next to grilled chicken, roasted salmon, or a bowl of couscous. I have also eaten it straight from the bowl with a fork while standing at the counter, and I am not ashamed. It is light enough to start a meal but interesting enough to stand on its own.
Ways to Change It Up
You can swap the mint for basil or dill depending on what you have around. Adding crumbled feta or goat cheese turns it into something more substantial, and if you want more color, use a mix of orange, yellow, and purple carrots.
- Try adding thinly sliced radishes for a peppery bite.
- A handful of pomegranate seeds in the fall makes it feel festive.
- Swap the honey for maple syrup if you want to keep it vegan.
Save to Pinterest This is one of those recipes that feels like a small victory every time I make it. It proves that you do not need much to make something that feels generous and alive.
Common Recipe Questions
- → How do I create the carrot ribbons?
Use a vegetable peeler to shave peeled carrots into long, thin ribbons for a delicate texture.
- → Can I substitute the herbs used in this dish?
Yes, fresh dill or basil can be substituted for mint and parsley to change the flavor profile.
- → What nuts work best for garnish?
Roasted pistachios or almonds add a nice crunch and complement the fresh ingredients well.
- → Is this dish gluten-free and dairy-free?
Yes, it is naturally gluten-free and dairy-free unless cheese is added as an optional ingredient.
- → How can I enhance the color of this salad?
Use a mix of orange, yellow, and purple carrots to create a vibrant and colorful presentation.