Marry Thompson This Carrot Ribbon Salad is a fresh and crunchy recipe, which is made with carrots and a creamy tahini dressing. It’s a healthy twist on a classic slaw, ready in about 15 minutes.
Jump to RecipeCarrot Ribbon Salad Recipe Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. tahini
- Juice of 1 lemon
- 1 tsp. honey
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 tsp. ground cumin
- Pinch of cayenne pepper
- 1 lb. carrots
- 1/4 cup salted roasted pistachios, roughly chopped
- 1/4 cup fresh mint, roughly chopped, plus more for topping
- 1/4 cup fresh parsley, roughly chopped
How To Make Carrot Ribbon Salad
- Make the Tahini Dressing: In a large bowl, whisk together the olive oil, tahini, lemon juice, 1 tablespoon of hot water, the honey, salt, black pepper, cumin, and cayenne until the dressing is smooth and creamy.
- Prepare the Carrot Ribbons: Peel the carrots. Then, continue to use the vegetable peeler to shave the carrots lengthwise into thin, long ribbons.
- Combine and Serve: Add the carrot ribbons to the bowl with the dressing. Add the chopped pistachios, mint, and parsley and toss everything together to coat. Top with a little more fresh mint before serving.
Recipe Tips
- How to get perfect carrot ribbons? A Y-shaped vegetable peeler is the best and easiest tool for creating beautiful, long, thin ribbons. A mandoline slicer set to a very thin setting also works well.
- What if my dressing is too thick? Tahini can vary in thickness. If your dressing seems too thick to toss easily, simply whisk in a little more hot water, one teaspoon at a time, until it reaches a smooth, pourable consistency.
- Can I make this ahead of time? Yes. This salad is great for making a few hours in advance. For the best texture, toss the carrots with the dressing, but wait to fold in the fresh herbs and the pistachios until just before serving to keep them from wilting and softening.
- Should I toast the pistachios? The recipe calls for roasted pistachios, which is perfect. If you only have raw pistachios, toasting them in a dry skillet over medium heat for 3-5 minutes until fragrant will bring out their deep, nutty flavor and make them extra crunchy.
What To Serve With Carrot Ribbon Salad
This bright and crunchy salad is a fantastic side dish that pairs beautifully with Mediterranean and Middle Eastern flavors. Serve it alongside:
- Grilled chicken or lamb kebabs
- Falafel in a pita
- A piece of pan-seared salmon or halibut
- As part of a larger meze or appetizer spread with hummus and flatbread
How To Store Carrot Ribbon Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator. It is best enjoyed within 2 days, as the carrots will soften slightly as they sit in the dressing.
Carrot Ribbon Salad Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 210 kcal
- Carbohydrates: 22g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 2g
- Sugar: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tahini is a smooth paste made from ground, toasted sesame seeds. It has a rich, nutty, and slightly bitter flavor and is a staple ingredient in many Middle Eastern and Mediterranean dishes, like hummus.
Yes, it is recommended to peel the carrots before you start making the ribbons. This removes any bitter-tasting skin and creates a better, more uniform texture for the salad.
Absolutely. Toasted, slivered almonds, sunflower seeds, or even sesame seeds would all be delicious and crunchy substitutes for the pistachios.
Try More Recipes:
- Roasted Carrots with Spring Herb Dip Recipe
- Carrot Cake Muffins Recipe
- Carrot-Thyme Soup with Cream Recipe
Carrot Ribbon Salad Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings15
minutes210
kcalA bright and crunchy no-cook salad featuring thin ribbons of fresh carrot, toasted pistachios, and fresh herbs, all tossed in a creamy lemon-tahini dressing.
Ingredients
Dressing: 2 Tbsp. olive oil, 1 Tbsp. tahini, Juice of 1 lemon, 1 tsp. honey, ½ tsp. salt, ¼ tsp. each of black pepper & cumin, Pinch of cayenne.
Salad: 1 lb. carrots, ¼ cup roasted pistachios (chopped), ¼ cup each of fresh mint & parsley (chopped).
Directions
- In a large bowl, whisk together all the dressing ingredients with 1 tablespoon of hot water until smooth.
- Use a vegetable peeler to shave the peeled carrots into long, thin ribbons.
- Add the carrot ribbons to the bowl with the dressing.
- Add the chopped pistachios, mint, and parsley and toss everything to coat well before serving.
Notes
- The most important tip for this recipe is to use a Y-shaped vegetable peeler to create the long, elegant carrot ribbons.
- For the best results and to prevent the fresh herbs from wilting, toss the salad together just before serving.
- If your tahini is very thick, you may need to whisk an extra teaspoon or two of hot water into the dressing to get a smooth, pourable consistency.
- Don’t be shy with the fresh mint and parsley; their bright, fresh flavor is a key component of the salad.