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Home » Savory » Raw Rainbow Ribbon Carrot Salad

Raw Rainbow Ribbon Carrot Salad

Published: Aug 18, 2020 · Modified: Dec 28, 2020 by Mara · This post may contain affiliate links.

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Looking for a beautiful, simple, and tasty salad? This Raw Rainbow Ribbon Carrot Salad checks all those boxes!

Overhead Rainbow Carrot Ribbon Salad on oval platter with mint on side, topped with feta and pistachios. Carrots in ombree from purple to orange to yellow to white

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!

  • Angle shot of raw rainbow ribbon salad with only carrots and mint, ombree with purple first, orange, yellow and white last

How to Make Raw Rainbow Ribbon Carrot Salad

  1. 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.
  2. 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 teaspoon dijon mustard, 1 tablespoon honey, salt, and pepper to taste. Pour over carrots and toss. Cover and refrigerate for 30 minutes.
  3. Sprinkle with ¼ cup pistachios and 4 oz of feta.
  4. Serve as a side salad for 4 people OR as an entree for 2 including grilled chicken or salmon. Enjoy!
  • Angle of angled grey platter with rainbow ribbon carrot salad with in ombre effect with white, yellow, orange and purrple carrots. Mint surrounding outer rim of platter and topped with feta chunks and pistachios
Close Up Angle Rainbow Carrot Ribbon Salad on oval platter with mint on side, topped with feta and pistachios. Carrots in ombree from purple to orange to yellow to white

Raw Rainbow Ribbon Carrot Salad

Mara
Looking for a beautiful, simple, and tasty salad? This Raw Rainbow Ribbon Carrot Salad checks all those boxes! Raw Carrots cut thinly into ribbons tossed with pistachios and feta and marinated in an orange olive oil mint dressing. Enjoy this salad as a main entree for 2 and serve with chicken or salmon or protein of your choice OR as a side salad for 4
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Prep Time 20 mins
Resting time 30 mins
Total Time 50 mins
Course Salad
Servings 2 people
Calories 888 kcal

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 teaspoon Djion mustard
  • 1 tablespoon 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! 

Notes

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 888kcal | Carbohydrates: 48g | Protein: 15g | Fat: 74g | Saturated Fat: 17g | Cholesterol: 50mg | Sodium: 870mg | Potassium: 1432mg | Fiber: 13g | Sugar: 26g | Vitamin A: 57522IU | Vitamin C: 58mg | Calcium: 448mg | Iron: 3mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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