Ribbon Carrot Salad
Delicate ribbons of carrot and cucumber make this salad feel light and almost elegant, a world away from the usual shredded slaw. Fresh mint and parsley, salty feta, and crunchy pistachios pile on layers of texture and brightness, all tied together with a honey-lemon dressing. It is a lovely partner for grilled meats or, with a handful of chickpeas, a refreshing lunch all its own on a warm afternoon.
Ingredients
Ingredients
- 5 Large Carrot
- 1 - English Cucumber
- 1/4 Cup Red Onion - Thinly Sliced
- 1/4 Cup Parsley
- 1/4 Cup Mint
- 1/4 Cup Feta Cheese
- 1/4 Cup Pistachios (or Almond) - Toasted
- 2 Tbsp Sunflower Seed (or Pumpkin Seed)
- 1 - Lemon Honey Dijon Dressing
Directions
Directions
- Wash and peel the carrots. Continue peeling lengthwise to create thin ribbons, stopping when you reach the core.
- Repeat with the cucumber.
- Place the carrot and cucumber ribbons into a large serving bowl.
- Add the red onion, parsley, mint, feta, pistachios, and seeds.
- Whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss so the ribbons stay intact.
- Let the salad rest for 10–15 minutes before serving to allow the flavors to meld.
Tips:
* Chill for 15–30 minutes before serving for the best flavor.
* Add cooked chickpeas or grilled chicken to make it a complete meal.
* For extra sweetness, toss in a handful of dried cranberries or pomegranate seeds.
* This salad keeps well in the refrigerator for up to 2 days, though it’s crunchiest the day it’s is made.
Nutrition
Per serving · 4 servingsEstimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 5 Large Carrot
- 1 - English Cucumber
- 1/4 Cup Red Onion - Thinly Sliced
- 1/4 Cup Parsley
- 1/4 Cup Mint
- 1/4 Cup Feta Cheese
- 1/4 Cup Pistachios (or Almond) - Toasted
- 2 Tbsp Sunflower Seed (or Pumpkin Seed)
- 1 - Lemon Honey Dijon Dressing
