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Carrot Ribbon Salad

Recipe from Two Peas and Their Pod

A fresh and vibrant carrot ribbon salad made with thinly shaved carrots, a bright lemon vinaigrette, fresh herbs, and crunchy pistachios. Simple to make, beautiful to serve, and perfect for spring, Easter, or everyday meals.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: carrot, carrot salad, dill, pistachio
Servings: 6
Calories: 200kcal

Ingredients

For the salad:

  • 6 large carrots, about 1 pound
  • 1/2 cup finely chopped pistachios
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 1 green onion, thinly sliced
  • Extra herbs and chopped pistachios, for garnish

For the dressing:

  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar, or champagne vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, grated
  • Kosher salt and black pepper, to taste

Instructions

  • Make the carrot ribbons: Wash and peel the carrots. Using a vegetable peeler, shave each carrot lengthwise into long, thin ribbons. Place the ribbons in a large bowl.
  • Prepare the dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, apple cider (or champagne) vinegar, honey, Dijon mustard, and grated garlic. Season with kosher salt and black pepper to taste. Whisk until smooth and emulsified.
  • Add the dressing: Pour the dressing over the carrot ribbons and toss gently to coat.
  • Assemble the salad: Add the chopped pistachios, dill, parsley, and green onion. Toss again until evenly distributed.
  • Finish and serve: Transfer to a serving platter. Garnish with extra herbs and chopped pistachios. Serve, or chill for 15–30 minutes to let the flavors meld before serving.

Notes

  • Carrot ribbons: Use a vegetable peeler to create long, thin ribbons. Rotate the carrot as you peel for even strips.
  • Dressing: Shake or whisk well before adding to ensure it’s fully emulsified. 
  • Make ahead: This salad can be made in advance. The carrots soften slightly and soak up the dressing as it sits, making it even more flavorful.
  • Serving tip: Garnish with extra herbs and pistachios just before serving for the best texture and presentation.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Toss before serving.

Nutrition

Calories: 200kcal | Carbohydrates: 11g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 53mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10377IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg