Ribbon Carrot Salad

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Ribbon Carrot Salad is fresh, crisp, and vibrant. Carrots, herbs, crunchy pistachios, and a tangy lemon Dijon dressing.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: American

Keyword: Ribbon Carrot Salad

Servings: servings

Author: Chelsea Lords

Cost: $5.62

Equipment

Julienne peeler
Large bowl

Ingredients

For the salad:

4 cups shredded carrots see note 1
1/3 cup finely chopped pistachios
1-1/2 tablespoons chopped dill fresh or freeze-dried
1-1/2 tablespoons chopped parsley fresh or freeze-dried
Feta optional to sprinkle on top

Dressing

2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
1/4 cup olive oil
1 tablespoon honey
1 large lemon 1/2 tsp zest & 1-1/2 tbsp juice
Salt and pepper

US - Metric

Instructions

Dressing: Add vinegar, Dijon, olive oil, honey, lemon zest, and lemon juice to a wide-mouth jar. Season with salt and pepper (I add 1/4 tsp salt & 1/8 tsp pepper). Shake well until smooth and combined. Make sure honey isn’t stuck at the bottom.
Carrots: Wash and peel carrots and use a julienne peeler (or large holes of a box grater) to make thin strands. Measure to get 4 cups and add to a large bowl.
Add pistachios, dill, and parsley. Pour in dressing to taste (you may not need all). Gently toss to coat. Taste and adjust seasonings if needed.
Serve right away or chill 15–30 minutes to let flavors come together. If using, top with feta right before eating.

Video

Notes

Note 1: This is about 1 pound of carrots. About 5–7 medium carrots or 3–4 large carrots.

Storage: Only dress what you'll be eating the same day. Otherwise, keep the carrots separate from the dressing and nuts, then toss right before serving for the best texture.

Nutrition