Description
Carrot Ribbon Salad is a refreshing and colorful dish featuring sweet, crunchy carrot ribbons combined with fresh herbs, toasted nuts, and a zesty apple cider vinegar dressing. This vibrant salad is easy to prepare, nutrient-packed, and perfect as a light meal or stunning side that impresses with minimal effort.
Ingredients
Scale
Vegetables and Herbs
- 4 large fresh carrots, peeled into long thin ribbons
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh mint, finely chopped
Nuts
- 1/3 cup toasted almonds or walnuts
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 3 tablespoons olive oil
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 small garlic clove, minced (natural)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Carrot Ribbons: Wash and peel the carrots thoroughly. Using a vegetable peeler, create thin, long ribbons ensuring consistent size for even texture in the salad.
- Chop Fresh Herbs: Wash and finely chop the parsley, cilantro, and mint to add a fresh aromatic flavor to the salad.
- Toast the Nuts: Heat a dry skillet over medium heat and toast the nuts until fragrant and slightly golden, enhancing their flavor and adding crispiness.
- Prepare the Dressing: In a bowl, whisk together apple cider vinegar (natural), olive oil, minced garlic (natural), vegetarian Worcestershire sauce (natural), sea salt, and freshly ground black pepper until well combined.
- Combine and Toss: In a large bowl, gently toss the carrot ribbons, chopped herbs, and toasted nuts with the dressing until everything is evenly coated. Let the salad sit for 10 minutes to allow flavors to meld, while keeping the crunch.
Notes
- Use fresh carrots to avoid soggy or bitter ribbons.
- Hold the peeler at an angle and apply gentle pressure for wide, thin ribbons.
- Toast nuts lightly and watch carefully to prevent burning.
- Try basil or dill for a different herbal flavor profile.
- Add dressing just before serving for maximum crunch.
- Store leftover salad in an airtight container in the refrigerator for up to two days, keeping dressing separate to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: No cook
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Carrot Ribbon Salad, fresh herb salad, healthy salad, gluten free salad, vegan salad, easy salad recipe, apple cider vinegar dressing
