Can I prepare this salad ahead of time?

Yes, you can prep carrot ribbon salad a day ahead. Store the carrot ribbons in an airtight container in the fridge and keep the dressing separate. Toss just before serving to maintain freshness and crunch.

What makes this salad “edible skincare”?

Carrots are rich in beta carotene, which converts to vitamin A—great for skin and eye health. Combined with healthy fats like tahini and olive oil, this salad supports nutrient absorption and glows from the inside out.

Is this salad gluten-free and vegan-friendly?

Absolutely! Swap soy sauce for tamari to make it gluten-free. Both the lemon-tahini and Asian-inspired pesto dressings are naturally vegan, making this salad suitable for a wide range of diets.

What’s in the Asian-inspired pesto dressing?

This zesty dressing blends cilantro, parsley, garlic, soy sauce or tamari, sesame seeds, rice vinegar, and olive oil. It’s herby, slightly nutty, and pairs perfectly with sweet carrot ribbons.

How do you make carrot ribbons?

Use a vegetable peeler or mandoline to slice carrots into thin, wide ribbons. Peel lengthwise and rotate the carrot for even strips. Soaking them in cold water adds extra crispness.

Carrot Ribbon Salad: Fresh, Crunchy, And Easy To Make

Name: Carrot Ribbon Salad: Fresh, Crunchy, And Easy To Make
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 large carrots, peeled into ribbons; 1/4 cup tahini; 2 tbsp lemon juice; 2 tbsp olive oil; 1 tbsp honey; 1 garlic clove, minced; 1/4 cup cilantro, chopped; 1/4 cup parsley, chopped; 2 tbsp sesame seeds; 2 tbsp soy sauce or tamari; 2 tbsp rice vinegar; 1 tsp ground cumin; 1/4 tsp cayenne; 1/4 cup pistachios, chopped

Carrot Ribbon Salad: Fresh, Crunchy, And Easy To Make

Print Recipe

A vibrant, vegan carrot ribbon salad with lemon-tahini or Asian-inspired pesto dressing, packed with beta carotene.

Author: lucy-chef
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Side Dish
Method: No Cook
Cuisine: American, Asian-Inspired

Ingredients

Scale

4 large carrots, peeled into ribbons

1/4 cup tahini

2 tbsp lemon juice

2 tbsp olive oil

1 tbsp honey

1 garlic clove, minced

1/4 cup cilantro, chopped

1/4 cup parsley, chopped

2 tbsp sesame seeds

2 tbsp soy sauce or tamari

2 tbsp rice vinegar

1 tsp ground cumin

1/4 tsp cayenne

1/4 cup pistachios, chopped

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Instructions

1. Peel carrots into thin ribbons using a vegetable peeler.

2. In a bowl, whisk tahini, lemon juice, olive oil, honey, garlic, cumin, and cayenne for lemon-tahini dressing.

3. For Asian pesto, blend cilantro, parsley, soy sauce, rice vinegar, sesame seeds, and olive oil until smooth.

4. Toss carrot ribbons with your chosen dressing.

5. Top with pistachios, extra herbs, and sesame seeds.

6. Serve immediately or chill for 15 minutes for extra crispness.

Notes

Use tamari for gluten-free.

Store undressed ribbons in the fridge for up to 24 hours.

Find it online: https://www.snazzyrecipes.com/carrot-ribbon-salad-fresh-crunchy-and-easy/