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Home » Savory » Raw Rainbow Ribbon Carrot Salad

Raw Rainbow Ribbon Carrot Salad

Published: Aug 18, 2020 · Modified: Sep 4, 2022 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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

Raw Rainbow Ribbon Carrot Salad on a grey oval platter on a white marble background. The carrots in an ombre effect with purple carrots on the top, then orange, yellow and white.

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

Raw Rainbow Ribbon Carrot Salad ingredients on a light brown wood background. Each item is labeled with black text in all caps on a white rectangle.
  • 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

  1. 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.
A mixing bowl with colorful carrot ribbons. On a medium plate is a vegetable peeler and carrots being partially peeled on a light brown wood background. A white circle with a black '1' in the upper left corner.
  1. In a small bowl, mix together olive oil, the zest and juice of one orange, mint, dijon mustard, honey, salt, and pepper.
A white bowl with all the dressing ingredients and a small whisk. A white circle with a black '2' in the upper left corner.
  1. In a large bowl, combine carrot ribbons and dressing. Cover and refrigerate for 30 minutes.
An octagon bowl with colorful rainbow carrot ribbon and dressing tossed with metal tongs on a light brown wood background. A white circle with a black '3' in the upper left corner.
  1. Sprinkle with crushed pistachios and feta. Serve + enjoy.
Rainbow carrot salad on a small grey oval platter on a light wood background. A white circle with a black '4' in the upper left corner.

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.
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

Recipe FAQ

What can I do with leftover carrots?

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.

Do I need to let the salad rest for 30 minutes?

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.

What else can I use to peel carrot ribbons?

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.

Can I make this salad in advance?

I recommend making your carrot ribbons and preparing the dressing a day in advance. However, you should dress it 30 minutes before serving.

You Might Also Like

  • Strawberry Cucumber Salad
  • Peach Burrata Arugula Salad
  • Cucumber Feta Mint Salad
  • Spinach Strawberry Goat Cheese Salad

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.

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
5 from 1 vote
Print Recipe Pin Recipe
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
 

  • 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.

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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