Carrot Ribbon Salad Citrus (Print version)
Fresh carrot ribbons in zesty citrus dressing. A light, vibrant salad.
# What goes in:
→ Vegetables
01 - 4 large carrots, peeled
02 - 1 small cucumber
03 - 1/4 red onion
04 - 2 tablespoons fresh parsley, chopped
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon lemon juice
07 - 1 tablespoon orange juice
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and black pepper, to taste
→ Garnish (optional)
11 - 2 tablespoons toasted sunflower seeds
12 - Zest of 1 lemon
# Cooking steps:
01 - Using a vegetable peeler, shave the carrots lengthwise into thin ribbons.
02 - Peel the cucumber and use the peeler to create cucumber ribbons as well.
03 - Thinly slice the red onion and chop the parsley.
04 - In a small bowl, whisk together olive oil, lemon juice, orange juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
05 - In a large bowl, combine carrot ribbons, cucumber ribbons, sliced red onion, and parsley.
06 - Drizzle with the dressing and toss gently to coat.
07 - Transfer salad to a serving platter. Garnish with toasted sunflower seeds and lemon zest if desired. Serve immediately.
# Tips from flavorandfeast:
01 -
- It brings a refreshing crunch to the table that wakes up your palate.
- The dressing hits the perfect balance between zesty and sweet.
02 -
- Do not dress the salad too far in advance or the ribbons will become limp.
- Using a sharp peeler is crucial for getting wide, elegant ribbons instead of broken shreds.
03 -
- Chill your bowl in the freezer for ten minutes before tossing the salad to keep it extra crisp.
- Toasting the sunflower seeds in a dry pan for two minutes deepens their flavor significantly.