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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

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
Course Salad
Prep Time 20 minutes
Resting time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories 888kcal
Author Mara


  • 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


  • 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.


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.


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