Save I started making this salad on a whim one April afternoon when I had carrots that needed using and zero interest in roasting them. The peeler was already in my hand, and I thought, why not just shave them raw? What came out looked like bright orange ribbons, almost too pretty to eat. I tossed them with whatever citrus I had and some mint from the windowsill, and it tasted like spring in a bowl.
I brought this to a potluck once, skeptical that anyone would go for raw carrots at a table full of casseroles. It was gone in ten minutes. Someone asked if I spiralized them, and I just held up my peeler and shrugged. Sometimes the simplest tools do the most elegant work, and this salad proves it every time.
Ingredients
- Large carrots: Use the fattest ones you can find so the ribbons come out wide and dramatic, thinner carrots turn into shreds too easily.
- Cucumber: Scoop out the seeds or the salad gets watery within minutes, I learned that the messy way.
- Lemon and orange: Zest them first before juicing or youll be wrestling with a slippery wet fruit, trust me.
- Fresh mint and parsley: Dont skip the herbs, they make this taste alive instead of just sweet and acidic.
- Olive oil: Use something good here, it doesnt cook so the flavor shows up front and center.
- Honey: Just a teaspoon smooths out the citrus edge without making it sugary.
- Roasted pistachios or almonds: Optional but they add a toasted crunch that makes the whole thing feel more complete.
Instructions
- Shave the vegetables:
- Run your peeler down the length of each carrot in long smooth strokes, letting the ribbons fall into the bowl. Do the same with the cucumber after you scoop out the seeds.
- Make the dressing:
- Whisk the lemon juice, orange juice, both zests, olive oil, honey, salt, and pepper in a small bowl until it looks glossy and emulsified. Taste it, it should be tangy with a hint of sweetness.
- Toss everything together:
- Pour the dressing over the ribbons, then scatter the chopped mint and parsley on top. Use your hands or tongs to toss gently so the ribbons dont bruise or break.
- Adjust and serve:
- Taste a ribbon and add more salt or a squeeze of citrus if it needs it. Plate it up and sprinkle the nuts over the top if youre using them.
Save My neighbor once told me this salad reminded her of something her grandmother used to make in Morocco, and even though I just invented it in my tiny kitchen, that felt like the highest compliment. Food has a way of reaching backward and forward at the same time, connecting us to places and people we didnt even know we were looking for.
How to Pick the Right Carrots
Look for carrots that are firm and thick with smooth skin, avoid the skinny or bendy ones because they turn into confetti under the peeler. If you can find a mix of colors like orange, yellow, or purple, the salad becomes even more eye catching without any extra work.
Make It Your Own
Crumbled feta or goat cheese turns this into something richer and more filling, almost like a composed salad you would pay for at a cafe. You can swap the mint for dill or basil depending on what you have, and it changes the whole mood without breaking the balance.
Serving and Storage
This salad is best eaten right after you toss it, while the ribbons still have snap and the herbs smell fresh. If you need to prep ahead, keep the vegetables and dressing separate until the last minute, then toss and serve. Leftovers get soggy fast, so only make what you plan to eat.
- Serve it chilled or at room temperature, both work beautifully.
- Pair it with grilled chicken, fish, or roasted lamb for a full meal.
- Double the dressing recipe and save the extra for grain bowls or greens later in the week.
Save This salad taught me that sometimes the best recipes are the ones you dont plan, just play with whats in front of you and listen to what it wants to become. I hope it brings a little brightness to your table too.
Recipe Guide
- → How do I create carrot ribbons?
Use a vegetable peeler to shave peeled carrots into thin, long ribbons for a delicate texture and visual appeal.
- → What citrus fruits are used for flavor?
Lemon and orange zest and juice add bright, tangy notes that enhance the freshness of the carrots and herbs.
- → Can fresh herbs be substituted?
Yes, fresh dill or basil may be used in place of mint and parsley for a different herbal profile.
- → Is it possible to add a crunchy garnish?
Roasted pistachios or almonds provide a pleasant crunch and nutty flavor when sprinkled on top.
- → How should I season the salad?
A simple dressing of olive oil, honey, salt, and pepper balances citrus acidity and highlights the natural vegetable flavors.