Save I threw this salad together on a warm afternoon when I had a pile of carrots and no real plan. The peeler slipped through them so easily, curling ribbons onto the cutting board, and I thought why not make that the whole dish. A squeeze of citrus, a handful of herbs from the windowsill, and suddenly it felt like something worth repeating. It's been my go-to ever since when I want something bright without turning on the stove.
I brought this to a potluck once and watched people go back for seconds before touching anything else. Someone asked if I had marinated the carrots overnight. I smiled and said nothing, knowing I had made it in the car twenty minutes earlier in a tupperware with a fork. That's the magic of it, it looks deliberate and tastes layered, but it's really just fast and forgiving.
Ingredients
- Carrots: Use the fattest ones you can find so the peeler glides smoothly and gives you wide, elegant ribbons instead of sad little shreds.
- Cucumber: Scrape out the seeds or the salad will get watery and lose its crisp bite after a few minutes.
- Lemon and orange: Zest them first before juicing, and use a light hand because too much zest turns bitter fast.
- Fresh mint and parsley: Tear the mint by hand if you can, it bruises less and smells better than when you chop it with a dull knife.
- Olive oil: Go for something fruity and green, the kind you'd dip bread into, because this dressing is simple and the oil really shows.
- Honey: Just a teaspoon to round out the acid, if your citrus is super sweet you might not even need it.
- Pistachios or almonds: Toast them yourself if you have a minute, the flavor is ten times better than anything pre-roasted in a bag.
Instructions
- Shave the vegetables:
- Run the peeler down the length of each carrot in long, steady strokes, letting the ribbons fall into the bowl. Do the same with the cucumber, turning it as you go to avoid the seedy center.
- Make the dressing:
- Whisk the citrus juice, zest, olive oil, honey, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it on your finger and adjust if it needs more brightness or sweetness.
- Toss everything together:
- Pour the dressing over the ribbons, scatter the herbs on top, and use your hands to gently mix it all. The ribbons are delicate and tongs can tear them.
- Finish and serve:
- Pile it onto a platter, sprinkle the nuts over the top, and serve right away while everything is still crisp and vivid.
Save There's something satisfying about eating a salad that's this colorful and knowing you didn't have to roast or blanch or wait for anything. My friend called it fancy farmer's market vibes, and I guess that's right. It tastes like sunshine and smells like a garden, and sometimes that's exactly what you need on your plate.
How to Store Leftovers
Keep any extra in an airtight container in the fridge for up to a day. The ribbons will soften and release a little liquid, but it still tastes good, just less crisp. If you know you'll have leftovers, dress only the portion you're serving and keep the rest separate.
Ways to Change It Up
Crumble in some feta or goat cheese if you want it richer. Swap the mint for dill or basil depending on what you have around. If you can find rainbow carrots, use them, the purple and yellow ones make it look like edible confetti.
Serving Suggestions
This works next to grilled chicken, fish, or lamb, but I've also eaten it straight from the bowl with a piece of crusty bread. It's light enough for a first course and interesting enough to hold its own on a crowded table.
- Serve it on a white platter so the colors really pop.
- Pair it with something warm and savory to balance the brightness.
- Double the recipe if you're feeding a crowd, it disappears faster than you think.
Save This salad reminds me that good food doesn't have to be complicated or slow. Sometimes all you need is a peeler, some fresh produce, and the willingness to let simple things taste like enough.
Recipe FAQ
- → How do you create the carrot ribbons?
Use a vegetable peeler to shave carrots into long, thin ribbons, which helps create a delicate texture and visual appeal.
- → Can other herbs be used in place of mint and parsley?
Yes, fresh dill or basil can be substituted for a different herbal flavor while maintaining freshness.
- → What nuts work best as a garnish?
Chopped roasted pistachios or almonds add a pleasant crunch and complement the citrus flavors well.
- → Is it necessary to peel the cucumber before slicing?
Peeling is optional; removing seeds helps keep the ribbons tender and light.
- → How should the dressing be combined?
Whisk together lemon and orange juice with zest, olive oil, honey, salt, and pepper until emulsified to coat the vegetables evenly.