The Best Carrot Ribbon Salad
A vibrant and refreshing no-cook salad made with ribbons of fresh carrot, a zesty lemon vinaigrette, and crunchy toasted almonds. Perfect for a quick side dish or light lunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound large carrots, peeled
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons toasted almonds, slivered
Instructions
- Use a vegetable peeler to peel the carrots into long, thin ribbons. Place them in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the carrot ribbons and toss gently to coat.
- Let the salad rest for 5 minutes to allow the flavors to meld.
- Sprinkle with fresh parsley and toasted almonds before serving.
Notes
For a vegan option, substitute honey with maple syrup. Toasting the almonds enhances their flavor.
Find it online: https://www.cookingbyness.blog/the-best-carrot-ribbon-salad/