Carrot and Cucumber Ribbon Salad
A bright, crisp homemade salad featuring long ribbons of carrots and cucumbers, dressed in a citrusy vinaigrette that's perfect for family meals or special occasions.
Ingredients
Vegetables
- 3 large carrots, peeled into long ribbons Choose firm, sweet carrots. For a sweeter bite, use baby carrots.
- 2 large English cucumbers, peeled in stripes and ribboned Seedless varieties reduce excess moisture.
- 1 small red onion, thinly sliced (optional) Soak in cold water for 5 minutes for a milder flavor.
Dressing
- 3 tablespoons extra-virgin olive oil Or mild avocado oil for a lighter taste.
- 2 tablespoons fresh lemon juice Lime works well for a sharper tang.
- 1 tablespoon honey or maple syrup Balances the acidity; use agave for a vegan swap.
- 1 teaspoon Dijon mustard Adds depth; omit for a more delicate dressing.
- Salt and freshly ground black pepper to taste
Herbs and Nuts
- 2 tablespoons chopped fresh dill or mint Dill gives a classic lift; mint adds brightness.
- 2 tablespoons toasted sesame seeds or slivered almonds Toasted walnuts are a cozy alternative.
Optional ingredients
- A pinch of red pepper flakes for heat
- A splash of rice vinegar for extra brightness
Instructions
Preparation
- Prepare your vegetables. Use a vegetable peeler to shave carrots and cucumbers into long ribbons. If your cucumbers have large seeds, halving and scooping them will make nicer ribbons. Lay them in a large mixing bowl as you go.
- Thinly slice the red onion and add to the bowl. If you want a mellower bite, pour cold water over the onion for 5 minutes, then drain and pat dry before adding.
Making the Dressing
- Make the dressing: whisk together olive oil, lemon juice, honey, Dijon mustard, a pinch of salt, and black pepper in a small bowl until emulsified. Taste and adjust acidity or sweetness to your liking.
Combining the Salad
- Toss the ribbons gently with the dressing using tongs or clean hands to avoid bruising. You want every ribbon lightly coated, not drenched.
- Fold in the chopped dill or mint and sprinkle toasted sesame seeds or almonds on top. Let the salad rest for 5–10 minutes so flavors meld.
- Serve chilled or at room temperature.
Notes
This salad is best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 48 hours. Because the ribbons release liquid, give the leftovers a quick toss and drain off excess liquid before serving again. Do not freeze — the texture will suffer.