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Carrot Ribbon Salad

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 20, 2026

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A fresh and vibrant carrot ribbon salad made with thinly shaved carrots, a bright lemon vinaigrette, fresh herbs, and crunchy pistachios. Simple to make, beautiful to serve, and perfect for spring, Easter, or everyday meals.

6 servings
Capolavoro Score 4.4/5 · 19 votes
Carrot Ribbon Salad

Ingredients

  • 6 lb Carrot
  • 1/2 cup Pistachios
  • 2 tbsp Dill
  • 2 tbsp Parsley
  • 1 Green Onion
  • extra herbs
  • Pistachios
  • 1/3 cup Olive Oil
  • 2 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 2 tsp Honey
  • 1 tsp Dijon Mustard
  • 1 garlic
  • Kosher Salt
  • black pepper

Instructions

  1. 1

    Make the carrot ribbons: Wash and peel the carrots. Using a vegetable peeler, shave each carrot lengthwise into long, thin ribbons. Place the ribbons in a large bowl.

  2. 2

    Prepare the dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, apple cider (or champagne) vinegar, honey, Dijon mustard, and grated garlic. Season with kosher salt and black pepper to taste. Whisk until smooth and emulsified.

  3. 3

    Add the dressing: Pour the dressing over the carrot ribbons and toss gently to coat.

  4. 4

    Assemble the salad: Add the chopped pistachios, dill, parsley, and green onion. Toss again until evenly distributed.

  5. 5

    Finish and serve: Transfer to a serving platter. Garnish with extra herbs and chopped pistachios. Serve, or chill for 15–30 minutes to let the flavors meld before serving.

Ago's Notes

  • Adjust salt to taste based on your canned goods.

Let the vibrant colors and delicate balance of flavors guide you-each bite is a celebration of simplicity and care. Enjoy your creation, and may your table always be filled with the warmth of good food.

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