Carrot and Cucumber Ribbon Salad
A bright and refreshing salad made with ribbons of carrots and cucumbers, dressed in a light lemon vinaigrette. Perfect for summer meals and gatherings.
Ingredients
Vegetables
- 3 large carrots, peeled Choose firm, sweet carrots for the best ribbons.
- 2 large English cucumbers, unpeeled Thin-skinned cucumbers hold their shape beautifully.
- 1 small red onion, very thinly sliced Soak in cold water briefly for a milder taste.
Dressing
- 3 tablespoons extra-virgin olive oil Or avocado oil for a neutral taste.
- 2 tablespoons fresh lemon juice Brightens the whole salad.
- 1 tablespoon honey or maple syrup Balances the acidity; swap for sugar-free syrup if needed.
- 1 teaspoon Dijon mustard Adds depth and creaminess.
- 2 tablespoons fresh dill, chopped Parsley or mint are lovely substitutes.
- Salt and freshly ground black pepper, to taste
Optional Toppings
- 2 tablespoons toasted sesame seeds or slivered almonds For added crunch.
- 1/4 cup crumbled feta For a creamy finish.
Instructions
Preparation
- Wash the carrots and cucumbers. Using a vegetable peeler, shave long ribbons from the carrots and cucumbers, rotating each until you reach the seeds. Set the ribbons in a large bowl.
- Thinly slice the red onion into half-moons. Soak the onion in ice water for 5 minutes if you prefer a milder flavor, then drain and pat dry.
Make the Dressing
- In a small jar or bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified. Taste and adjust acidity or sweetness as needed.
Combine
- Add the sliced onion and chopped dill to the vegetable ribbons. Pour the dressing over and gently toss with tongs to keep the ribbons intact.
Finish and Serve
- Sprinkle optional toppings like toasted sesame seeds or feta on top. Let the salad rest for 5-10 minutes before serving.
- Transfer to a serving bowl and use tongs to serve portions, showcasing the long, delicate ribbons.
Notes
For a creamier dressing, swap Greek yogurt for half the oil and Dijon. For spice, add red pepper flakes or rice vinegar. Best served fresh, but can be prepared a few hours ahead.