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carrot ribbon salad
MaraLila

Carrot Ribbon Salad

This Carrot Ribbon Salad transforms a humble everyday vegetable into something genuinely stunning. Long, silky carrot ribbons are tossed in a bright lemon-tahini dressing with fresh herbs, toasted seeds, and a whisper of chili heat. Ready in just 15 minutes, it works beautifully as a side dish, in a grain bowl, or as part of a mezze spread.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large carrots, peeled
  • 0.25 cup fresh flat-leaf parsley, roughly chopped
  • 0.25 cup fresh mint leaves, torn
  • 3 tbsp toasted sunflower seeds or pumpkin seeds
  • 2 tbsp golden raisins or dried cranberries (optional)
  • 0.25 tsp red chili flakes, or to taste
  • 1 pinch flaky sea salt, to finish
  • 3 tbsp tahini, well-stirred
  • 3 tbsp fresh lemon juice (about 1.5 lemons)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey or maple syrup
  • 1 small garlic clove, finely grated
  • 0.25 tsp ground cumin
  • 0.25 tsp fine sea salt
  • 4 tbsp cold water, to thin dressing

Equipment

  • Vegetable Peeler Essential for making long, thin carrot ribbons.
  • Small Skillet For toasting the seeds.
  • Large Mixing Bowl For tossing the ribbons and dressing.
  • Small Bowl or Jar For whisking and storing the dressing.

Method
 

  1. Hold each peeled carrot firmly on a cutting board and use a vegetable peeler to shave long, wide ribbons from top to bottom. Rotate the carrot a quarter turn after each stroke. Stop when you reach the thin inner core. Place ribbons in a large mixing bowl.
  2. In a small bowl, whisk together the tahini, lemon juice, olive oil, honey, grated garlic, cumin, and salt. Add cold water one tablespoon at a time, whisking after each addition, until the dressing is pourable. Taste and adjust seasoning.
  3. Place seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Tip onto a plate to cool.
  4. Pour two-thirds of the dressing over the carrot ribbons. Toss gently with tongs or clean hands to coat evenly, keeping the ribbons intact. Add more dressing as needed.
  5. Add the parsley, mint, chili flakes, and dried fruit if using. Toss lightly. Transfer to a serving plate, scatter toasted seeds on top, and finish with a pinch of flaky sea salt. Let rest 5 minutes before serving at room temperature.

Notes

Pro Tips: Use large, fat carrots for the widest, most elegant ribbons. Always stir your tahini thoroughly before measuring. Add herbs at the last minute to prevent browning. For extra-curly ribbons, soak them in ice water for 10 minutes after peeling, then pat dry before dressing. Dress lightly at first — start with two-thirds of the dressing and add more to taste. The dressing keeps in the fridge for up to 7 days, making it perfect for meal prep.