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 and this salad turns the common carrot into a beautiful art-worthy salad. This Raw Rainbow Ribbon Carrot Salad contains simple ingredients beautifully presented. The carrots are thinly sliced into ribbons using a vegetable peeler and dressed in a simple dressing.Then topped with pistachios and crumbled feta. This salad is a great side dish or serves as an entree with grilled chicken or salmon.
If you're looking for more unique salads try my Strawberry Cucumber Salad or Peach Burrata Arugula Salad.
Why You'll Love this Recipe
- Presents beautifully
- Salad contains different colors, textures sand flavors
- Simple and easy to make
- Transforms the common carrot
Ingredient Notes
- Carrots - use rainbow carrots for the variety of color. You could just use all orange carrots however if that's all you can find.
- Feta - Creamy and salty feta complements the sweetness of the carrots. Use a full-fat block of feta cheese for the best texture and flavor.
- Pistachios - crunchy & salty! Gives our salad texture.
Dressing Notes
- Olive Oil - Good quality extra virgin olive oil is key here for the robust flavor. You'll want something mild and neutral in flavor to really let the salad shine.
- Mint - fresh mint, takes this simple salad to the next level. I love the combination of feta and mint together. If you do too, check out this Whipped Blood Orange Feta Dip with honey & mint.
- Salt and Pepper - To taste.
- Dijon Mustard - To help the dressing emulsify.
- Honey - To add sweetness and balance out the acidity.
- Orange - I use 1 whole orange to utilize the orange juice and zest.
Step-by-Step Instructions
- Wash and dry the carrots. Cut the ends. Using the vegetable peeler, continue to peel the carrot into ribbons. Repeat with each carrot. Note: it will get harder to peel the carrots the more you take off. See my FAQ on how to utilize leftover carrots.
- In a small bowl, mix together olive oil, the zest and juice of one orange, mint, dijon mustard, honey, salt, and pepper.
- In a large bowl, combine carrot ribbons and dressing. Cover and refrigerate for 30 minutes.
- Sprinkle with crushed pistachios and feta. Serve + enjoy.
Expert Tips
- Vibrant Colors - If you want to see the carrots most vibrant colors, you can peel the skin of the carrots to make the colors more pronounced. However, if you keep the skin on they also offer a variety of additional vitamins.
Recipe FAQ
I had trouble utilizing the whole carrot as it gets difficult to peel the more ribbons you take off. I recommend enjoying the carrot stubs as a snack, frozen in and thrown into smoothie or saved to make a vegetable broth.
Yes, I found that the ribbons are a bit too crunchy when just tossed together. When it rests, the carrots softens a bit and absorbs the flavor of the dressing.
If you don't have a vegetable peeling. You can use a mandoline slicer instead but be extra careful when using and use a hand guard to protect your fingers.
I recommend making your carrot ribbons and preparing the dressing a day in advance. However, you should dress it 30 minutes before serving.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
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 teaspoon Djion mustard
- 1 tablespoon Honey
- Salt and pepper to taste
Instructions
- Wash and dry the carrots. Cut the ends. Using the vegetable peeler, continue to peel the carrot into ribbons. Repeat with each carrot. Note: it will get harder to peel the carrots the more you take off. See my FAQ on how to utilize leftover carrots.
- In a small bowl, mix together olive oil, the zest and juice of one orange, mint, dijon mustard, honey, salt, and pepper.
- In a large bowl, combine carrot ribbons and dressing. Cover and refrigerate for 30 minutes.
- Sprinkle with crushed pistachios and feta. Serve + enjoy.
Did you make this recipe? Let me know!