Pin It I discovered this salad on a Tuesday afternoon when my produce drawer was overflowing with carrots that refused to soften, no matter how long they sat there. Instead of roasting them into submission, I grabbed a vegetable peeler out of frustration and started shaving them thin, almost absentmindedly, when the kitchen suddenly filled with this bright, sweet smell. Within minutes, I had ribbons of orange piled high like some kind of vegetable confetti, and something about their delicate, almost translucent quality made me want to keep them raw and celebrate them that way.
I made this for a dinner party last spring when someone brought a bag of purple carrots from the farmers market, and I wanted to show them off without overcomplicating things. Watching my guests' faces when they took the first bite—that moment when they realized the salad tasted as bright and alive as it looked—reminded me why I love cooking with vegetables at their peak. The lemon and orange were almost singing against the natural sweetness of the carrots, and the mint kept everything from feeling too heavy or predictable.
Ingredients
- Carrots: Large ones work best because they have more surface area for peeling into those beautiful ribbons, and they tend to be sweeter than thin ones.
- Cucumber: Remove the watery seeds so the salad doesn't get soggy—a small spoon works perfectly for this once you've halved the cucumber lengthwise.
- Lemon and orange: Fresh is absolutely non-negotiable here because you need both the juice and the zest to build the dressing's flavor.
- Fresh mint and parsley: Chop these just before assembling so they don't bruise and turn dark.
- Extra-virgin olive oil: Use something you actually like tasting on its own because it's one of only a handful of ingredients.
- Honey: A teaspoon is just enough to round out the sharpness of the citrus without making the salad sweet.
- Roasted nuts: Pistachios add a slight saltiness and beautiful color, but almonds are equally good if that's what you have on hand.
Instructions
- Peel your carrots into ribbons:
- Hold each carrot lengthwise and use smooth, confident strokes with your vegetable peeler to create long, thin ribbons. You'll hear a gentle scraping sound, and the ribbons should feel almost delicate in your hands. Do the same with the cucumber, stopping when you reach the seedy center.
- Make the dressing:
- Whisk the citrus juices, zests, olive oil, honey, salt, and pepper in a small bowl until the honey dissolves completely and the dressing tastes balanced—it should taste bright and slightly sweet, with the acidity cutting through everything else. Taste as you go because citrus strength varies.
- Combine and season:
- Pour the dressing over your ribbons and add the fresh herbs, then toss gently with your hands or two forks so nothing breaks. Be kind to the vegetables here; they're delicate.
- Plate and serve:
- Transfer to a platter or plates immediately, scatter the nuts over top if you're using them, and eat right away while the ribbons still have that perfect crisp texture.
Pin It My partner tried this at a family gathering where everyone was bringing something, and afterward, three different people asked me for the recipe. There was something about the simplicity and the brightness of it that made people feel like summer was happening in the middle of winter, and that's when I realized this salad had become one of my favorite things to make.
Why Raw Vegetables Shine
There's something about eating carrots completely raw that changes how you taste them—the natural sweetness is more pronounced, the texture is snappy, and they pair perfectly with bright flavors. When you cook carrots, they get soft and almost creamy, which is wonderful for other dishes, but here their crispness is the whole point. The same goes for the cucumber; cooked, it disappears into mush, but raw it adds a refreshing watery quality that keeps the salad from feeling too dense.
Swapping and Improvising
I've made this with different herbs depending on what's growing or what I'm in the mood for, and dill works beautifully if you want something more anise-forward, while basil brings a peppery sweetness. You can also change the nuts entirely—sunflower seeds work if you need to avoid tree nuts, and walnuts add a slightly bitter edge that some people prefer. The core of the salad is the ribbon vegetables and the citrus dressing, so once you understand why those work together, you can play with nearly everything else.
Serving and Timing
This salad is most spectacular when served immediately, but it holds up surprisingly well for an hour or two in the refrigerator if you keep the nuts separate and add them at the last second. For a dinner party, peel your vegetables a couple of hours ahead and store them in cold water to keep them extra crisp, then assemble everything just before guests arrive. If you're making this for lunch, it travels beautifully in a container with the dressing on the side so you can toss it right before eating.
- Serve it as a bright side dish next to grilled chicken or fish.
- Make it the star of a vegetarian plate by adding a grain like farro or quinoa for substance.
- Bring it to potlucks because it's easy to transport and people always seem genuinely delighted by it.
Pin It This salad reminds me that sometimes the best dishes don't need cooking at all—just good ingredients treated with respect and a willingness to let them taste like themselves. It's become the kind of recipe I make without thinking, the one that always feels a little bit like a celebration.
Recipe FAQs
- → How do I create carrot ribbons?
Use a vegetable peeler to shave carrots into thin, long ribbons, creating a delicate texture ideal for light salads.
- → Can I substitute the herbs in this dish?
Yes, fresh dill or basil can replace mint and parsley, offering different flavor nuances to the salad.
- → What nuts work well as garnishes?
Chopped roasted pistachios or almonds add a crunchy contrast and mild nuttiness to the fresh salad flavors.
- → How can I adjust sweetness in the dressing?
Modulate the honey quantity in the citrus dressing to balance tartness and enhance natural flavors subtly.
- → Is this dish suitable for gluten-free diets?
Yes, it contains naturally gluten-free ingredients, making it friendly for gluten-free eating preferences.