Looking for a beautiful, simple, and tasty salad? This Raw Rainbow Ribbon Carrot Salad checks all those boxes!
I truly believe that people eat with their eyes first. I love eating meals that contain different colors, flavors, and textures. This Raw Rainbow Ribbon Carrot Salad contains simple ingredients beautifully presented. The carrots are thinly sliced into ribbons using a vegetable peeler (or mandolin). It's dressed in a simple dressing with olive oil, orange juice and zest, mint, a bit of honey, dijon mustard, salt, and pepper. Then topped with pistachios and crumbled feta. This salad is a great side dish or serves as an entree with grilled chicken or salmon.
It seems like carrots are one item I ALWAYS have on hand. They are just so versatile. Eat them raw with dip, roasted with a bit of olive oil, salt, and pepper, pickled, or sauteed. This time, I have them as the star of this Rainbow Ribbon Carrot Salad. Of course, you could make this salad with normal orange carrots, but for a little extra money, the rainbow carrots make a colorful addition. Carrots come in a variety of colors, deep purple, yellow, red, white, and of course orange. This salad turns the common carrot into a beautiful art-worthy salad.
Leftover carrots? Make this Avocado Green Goddess Dip!
How to Make Raw Rainbow Ribbon Carrot Salad
- Thinly slice ~1.5 lbs of rainbow carrots vertically using a vegetable peeler or mandolin. (Alternatively, you could slice the carrots in thin coins). Place in a large bowl.
- In a small bowl, mix together ½ cup olive oil, the zest and juice of one orange (~¼ cup), ¼ cup of fresh mint, 1 tsp dijon mustard, 1 tbsp honey, salt, and pepper to taste. Pour over carrots and toss. Cover and refrigerate for 30 minutes.
- Sprinkle with ¼ cup pistachios and 4 oz of feta.
- Serve as a side salad for 4 people OR as an entree for 2 including grilled chicken or salmon. Enjoy!
Raw Rainbow Ribbon Carrot Salad
Ingredients
- 1.5 lb Rainbow Carrots
- 4 oz Feta crumbled
- ¼ cup pistachios roughly chopped
Orange Olive Oil Mint Dressing
- ¼ cup Mint not packed
- 1 Orange juiced and zested
- ½ cup Olive oil
- 1 tsp Djion mustard
- 1 tbsp Honey
- Salt and pepper to taste
Instructions
- Thinly slice rainbow carrots vertically using a vegetable peeler or mandolin. (Alternatively, you could slice the carrots in thin coins). Place in a large bowl.
- In a small bowl, mix together olive oil, the zest and juice of one orange, mint, dijon mustard, honey, salt, and pepper. Pour over carrots and toss. Cover and refrigerate for 30 minutes.
- Sprinkle with ¼ cup pistachios and 4 oz of feta.
- Serve as a side salad for 4 people OR as an entree for 2 including grilled chicken or salmon. Enjoy!