Carrot Ribbons Salad is easy to make, it’s sweet and spicy, crunchy and crispy, tangy and simple….basically just lip smackingly delish! Oh, and you can make this carrot salad in just 10 minutes! This amazing side dish type salad gets better as it sits…perfect for BBQs, Picnics, potlucks and it’s great to make for Passover too.
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Salads that don’t get soggy, like this one are amazing to serve for a holiday meal that you’ve prepped in advance…like Shabbat lunch, passover or Rosh Hashanah…they’re also the building blocks of pulling of dinner on a hectic weeknight or packing your lunch for work or school. In addition to this carrot ribbons salad, I also love my raw cauliflower salad, whole roasted beet salad, or lemony green bean salad for all the same reasons.
Ingredients
- Carrots.…using the vegetable peeler to make super thin ribbons of carrots means this raw carrot salad is tender with the perfect pasta like bite.
- Pistachios: I adore the extra crunch and flavor pistachios offer…but use any nut or seed you enjoy.
- Jalapeno: Just a hint of spice that gives this carrot salad a distinct punch.
- Lime juice and Vinegar: Tangy is where this flavor profile is at.
- Maple syrup: just a touch of sweet balances the tangy and spicy.
How to make Carrot Ribbons
Peel carrots and trim off the ends. use a vegetable peeler to keep peeling off long layers of thin carrot peels.
Continue until all the carrots have been peeled. It’s ok if some carrot ribbons are thinner or thicker, wider or more narrow, longer or shorter. They’re all welcome in this salad.
How to make the salad
Dump all the carrot ribbons into a mixing bowl….preferably, one that you have a lid to. Pour on the olive oil, lime juice, vinegar and maple syrup
Use a microplane or garlic press, right over the bowl of carrots. You can also finely mince the cloves of garlic.
Roughly chop parsley and pistachios and add them to the bowl along with thinly sliced jalapenos, salt and pepper.
Use tongs or a large salad fork/spoon to toss everything together. Continue to mix until everything is well combined and the garlic has been evenly distributed.
Cover and refrigerate until ready to serve. You can take it out an hour before serving to bring to room temperature or serve it cold! Mix well before serving to bring up all the juices from the bottom of the bowl.
Debra’s Pro Tips
- Let it sit…and marinate. Make it in a bowl that has a lid to cover it and put it in the fridge for an hour or more. Overnight even. This carrot salad won’t get soggy….the carrots will just soak up the flavors. Ah….sheer perfection.
- Keep your hand steady as you pull the vegetable peeler across the carrot for evenly thick carrot ribbons. It’s OK if some are wider than others.
- Don’t be afraid of the jalapenos. If you don’t like a lot of spice, just remove the seeds, they’ll offer an abundance of flavor without all the heat. You can also dice them small, rather than thinly slice so there will be a bit less of the hot pepper in each bite.
Serving and Storage
- Store in an airtight container in the refrigerator.
- Carrot salad will stay good in the fridge for a week, but taste best from after 1 hour until about 4 days out.
- This salad does not freeze well….the texture is off.
- Serve cold, or at room temperature.
- This raw salad is perfect as a side dish or salad. Bring it to picnics, pot-lucks, BBQs. Serve carrot noodles in the winter, spring, summer or fall.
- This carrot ribbons salad is kosher for passover as the recipe is written!
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📖 Recipe
Sweet & Spicy Carrot Ribbons Salad
Equipment
Ingredients
- 1 lb large carrots
- 2 jalapenos sliced and seeded
- 2 cloves garlic peeled and grated
- 2 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 2 teaspoon maple syrup or honey
- ¼ cup chopped pistachios
- ¼ cup chopped parsley
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Wash carrots. Trim ends off and use a vegetable peeler to peel. Then, continue to peel off carrot into long ribbons. Place in a medium sized bowl. Continue with all carrots. It's fine is some ribbons are wider than others.
- Drizzle olive oil, lime juice, vinegar and maple syrup over carrot mixture.
- Peel garlic cloves and use a microplane to finely grate. Alternately, using a garlic press. Do this right over the bowl with carrots.
- Cut jalapeno into thin rounds, discarding the seeds. The more you leave in, the spicier your carrot salad will be. Add to bowl.
- Roughly chop pistachios and parsley, then add to bowl.
- Sprinkle salt and pepper over everything and then toss until everything is coated with the marinade, making sure the garlic is evenly distributed.
- Cover and refrigerate. Flavors will gel and carrots will soften a bit as time goes by. Make this 1-2 hours in advance(or the night before you need it)and serve cold.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Judy Cowan
Made the carrot salad for Passover and it was a huge hit. It was colorful and beautiful on the table and tasted fabulous. I just wish I made more so I could have enjoyed it the next day. Thank you for all your fabulous recipes and ideas.
Debra Klein
Awesome! Pesach isn’t over and the carrot ribbon salad is so easy to make…and you’re a pro at it now, so I suggest making it again!