Pin I started making this salad on a Tuesday afternoon when I had four carrots about to go soft and no real plan for dinner. I grabbed my peeler and started shaving ribbons just to see what would happen. The strips curled into these delicate, almost floral shapes, and I thought maybe I was onto something. A little citrus, some herbs from the windowsill, and suddenly I had something that felt special without trying too hard.
The first time I served this to friends, one of them asked if I had taken a cooking class. I laughed because I had literally invented it to avoid wasting vegetables. But something about those thin ribbons and the way the mint clings to the citrus makes it feel intentional, like you planned it all along. Now I make it whenever I want to feel like I have my act together.
Ingredients
- Large carrots, peeled: Look for firm ones with smooth skin so the peeler glides easily and the ribbons come out even and pretty.
- Small cucumber, seeds removed: Scrape out the watery center with a spoon or the cucumber will make everything soggy within minutes.
- Lemon, zest and juice: Zest first before you juice it, and use a microplane if you have one so you only get the fragrant yellow part.
- Orange, zest and juice: The sweetness balances the lemon and makes the whole dressing taste rounded instead of just sour.
- Fresh mint leaves, chopped: Tear it with your hands if you are in a rush, the bruising releases even more of that cool, sweet aroma.
- Fresh parsley, chopped: Flat-leaf parsley has more flavor than the curly kind and does not taste like garnish.
- Extra-virgin olive oil: Use something you would dip bread into, it matters here because there is nowhere for bad oil to hide.
- Honey: Just a touch to round out the acidity and make the dressing cling to the vegetables.
- Salt and freshly ground black pepper, to taste: Do not skip the pepper, it adds a tiny bite that keeps the salad from tasting one-dimensional.
- Roasted pistachios or almonds, chopped: Optional but worth it for the crunch and the way they catch little bits of dressing.
Instructions
- Shave the vegetables:
- Run your peeler down the length of each carrot and the cucumber in long, steady strokes. You will get these beautiful curls that pile up light and airy in the bowl.
- Make the dressing:
- Whisk the citrus juices, zests, olive oil, honey, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it on your fingertip, it should be bright but not punishing.
- Toss everything together:
- Pour the dressing over the ribbons, add the mint and parsley, and use your hands to gently lift and turn everything so each ribbon gets coated. Be gentle or they will bruise and wilt.
- Adjust and serve:
- Taste a ribbon and see if it needs more salt or a squeeze of citrus. Transfer to a platter, scatter the nuts on top if using, and serve right away before it starts to weep.
Pin One evening I brought this to a potluck and watched someone go back for thirds. She told me she normally hated carrots but these tasted like sunshine. I did not tell her it was just a peeler and some decent olive oil. Sometimes the simplest things are the ones people remember.
Choosing Your Carrots
Thicker carrots are easier to peel into ribbons because you get more surface area and less breakage. If you can find a mix of colors at the market, use them all. The purple and yellow ones taste the same but they make the bowl look like you tried harder than you did.
Herb Swaps That Work
I have made this with basil when I ran out of mint, and it tasted like summer in Italy. Dill works too if you want something a little sharper and more herbal. Cilantro divides people but if you love it, go ahead and use it, the citrus will back it up.
Making It a Meal
This salad is light enough to sit beside grilled chicken or fish without competing, but you can also bulk it up if you want. I have added crumbled feta, chickpeas, or even shredded rotisserie chicken when I needed it to be dinner instead of a side.
- Top with a soft boiled egg and suddenly it feels like lunch.
- Toss in some cooked quinoa or farro if you want more substance.
- Drizzle with tahini thinned with lemon juice for a creamy, nutty finish.
Pin This salad taught me that you do not need a long ingredient list to make something people want to eat twice. Just good vegetables, a little citrus, and the confidence to keep it simple.
Recipe Questions
- → What is the best way to create carrot ribbons?
Use a vegetable peeler to shave the carrots lengthwise into thin, delicate ribbons for an elegant texture and appearance.
- → Can I substitute other herbs for mint and parsley?
Yes, fresh dill or basil make excellent alternatives that bring unique herbal notes to the dish.
- → Is it possible to add protein or richness to the dish?
Adding crumbled feta or goat cheese complements the citrus flavors and adds a creamy richness.
- → How should the dressing be combined for best flavor?
Whisk lemon and orange juice with zest, olive oil, honey, salt, and pepper until well emulsified to coat the ribbons evenly.
- → Can nuts be omitted or replaced?
Yes, the nuts are optional and can be left out or swapped with toasted almonds or pistachios for added crunch.