Description
Raw Carrot Ribbon Salad is a fresh, crunchy, and vibrant dish made with thin carrot ribbons, crisp cucumber, bright lemon dressing, and fresh herbs. It’s a quick, healthy side or light lunch packed with flavor and texture.
Ingredients
- 4 large carrots, peeled
- 1 small cucumber, seeded and thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons toasted sunflower seeds or pumpkin seeds
Instructions
- Use a vegetable peeler to shave the carrots lengthwise into thin ribbons and place them in a large mixing bowl.
- Add the thinly sliced cucumber to the bowl with the carrot ribbons.
- In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the carrot and cucumber mixture and toss gently to coat evenly.
- Fold in the chopped parsley and mint until evenly distributed.
- Sprinkle toasted sunflower seeds or pumpkin seeds over the salad just before serving.
- Serve immediately or refrigerate for up to 1 hour to allow flavors to develop.
Notes
- Use maple syrup instead of honey to keep the recipe fully plant-based.
- Chill the salad for a short time to enhance flavor and crispness.
- Add avocado slices or chickpeas to turn this salad into a light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International