Ribbon Carrot Salad is packed with flavor! Tender carrot ribbons tossed with herbs, pistachios, and a punchy lemon-Dijon dressing.
Author’s Notes
My Take on the Viral Carrot Salad
For over a year, I’ve been seeing ribbon carrot salads all over social media, and a few months ago I finally tried one.
It was fun, but honestly kind of tricky to eat, and the dressing kept pooling at the bottom. I still loved the idea though, so I decided to tweak it a bit. Instead of big ribbons, I used a julienne peeler to make thinner strands. That one small change completely changed it for me!
I quickly became obsessed with carrot salads and have been making this one nonstop lately. This salad is ridiculously good and one I keep thinking about and craving.
Ribbon Carrot Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Carrots | Use a julienne peeler for thin strands that are easier to eat and hold dressing better. (Use leftover carrots in my favorite carrot cake!) |
| Fresh herbs (dill & parsley) | Chop finely for even flavor in every bite. Swap in cilantro or basil if preferred. Freeze-dried herbs work well if fresh aren’t available or you want quicker prep. |
| Pistachios | I like using dry-roasted, lightly salted shelled pistachios for more flavor in your ribbon carrot salad with no extra work. |
| Lemon (juice & zest) | Zest before juicing. Zest only the bright outer layer, not the white pith below. |
| Dressing (olive oil, Dijon, honey, vinegar, salt & pepper) | Add to a mason jar and shake well so it emulsifies and coats the carrots evenly. |
Chelsea’s Top Tip
Keep Those Carrots Dry
Dry the carrots well after washing. Too much moisture will water down the dressing and keep it from sticking.
Storage
This ribbon carrot salad is best enjoyed right away once dressed. To make ahead, keep the carrots separate from the dressing and nuts, then toss right before serving for the best texture.
Mains That Pair Perfectly With This Salad:
Ribbon Carrot Salad
Equipment
- Julienne peeler
Ingredients
- 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
- 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
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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
