Citrus Carrot Ribbon Salad (Print Version)

Carrot and cucumber ribbons combined with citrus, herbs, and a touch of honey for a fresh, vibrant dish.

# What You'll Need:

→ Vegetables

01 - 4 large carrots, peeled
02 - 1 small cucumber, seeds removed

→ Citrus

03 - 1 lemon, zest and juice
04 - 1 orange, zest and juice

→ Fresh Herbs

05 - 2 tablespoons fresh mint leaves, chopped
06 - 2 tablespoons fresh parsley, chopped

→ Dressing

07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons roasted pistachios or almonds, chopped (optional)

# How-To Steps:

01 - Use a vegetable peeler to shave the carrots and cucumber into long, thin ribbons. Place them in a large salad bowl.
02 - In a small bowl, whisk together the lemon juice, orange juice, lemon and orange zest, olive oil, honey, salt, and pepper until well combined.
03 - Pour the dressing over the carrot and cucumber ribbons. Add the chopped mint and parsley. Toss gently to coat all the vegetables evenly.
04 - Taste and adjust seasoning if needed.
05 - Transfer to a serving platter or individual plates. Sprinkle with chopped nuts if using and serve immediately.

# Expert Tips:

01 -
  • It's ready in 15 minutes, which means you can make something stunning without any real cooking or stress.
  • The brightness of citrus and herbs makes even the plainest dinner feel intentional and special.
  • Carrot ribbons create this delicate, almost elegant texture that feels way fancier than the effort involved.
  • It stays fresh and crisp for a couple of hours, so you can prep it ahead for lunch or a gathering.
02 -
  • This salad is best served immediately after tossing—if it sits too long, the ribbons lose their snap and the whole thing gets a bit limp.
  • The amount of dressing looks small, but it's actually enough; too much liquid will overwhelm the delicate vegetables instead of enhancing them.
03 -
  • If your carrots are thin and small, they might ribbon too quickly and curl up too much—stick with larger, more substantial ones for better ribbons.
  • Zesting the citrus before you juice it is much easier; once you've cut the fruit, getting zest off is frustrating and you'll lose some of the oils that make it special.
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