Description
This Fresh Carrot Ribbon Salad combines the sweetness of carrots with the crunch of pistachios and fresh herbs. It’s quick to prepare and a delightful addition to any meal, making it ideal for a healthy lunch or a colorful side dish at dinner.
Ingredients
Scale
- 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)
- 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
- Wash and peel the carrots. Use a vegetable peeler to shave each carrot lengthwise into long, thin ribbons. Place the ribbons in a large bowl.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, apple cider vinegar, honey, Dijon mustard, and grated garlic. Add kosher salt and black pepper to taste. Whisk until smooth and emulsified.
- Pour the dressing over the carrot ribbons and gently toss to coat them well.
- Add chopped pistachios, dill, parsley, and green onion. Toss again until everything is evenly distributed.
- Transfer the salad to a serving platter. Garnish with extra herbs and chopped pistachios. Serve immediately or chill for 15–30 minutes to enhance the flavors.
Notes
Feel free to substitute any nuts for the pistachios based on your preference.
The salad can be prepared a few hours in advance, but it’s best served fresh for optimal crunchiness.
Add more vegetables like bell peppers or radishes for additional color and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg