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Carrot Ribbon Salad

A delightful combination of crisp carrots, herbaceous notes, and a zesty tang, this salad is a vibrant centerpiece that brightens any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large carrots Fresh, for optimal taste and crunch.
  • 2 tablespoons olive oil Extra virgin is preferred for flavor.
  • 1 tablespoon lemon juice Freshly squeezed provides the best taste.
  • Salt and pepper to taste Adjust based on preference.
  • Fresh herbs (like parsley or cilantro) for garnish Chopped for color and flavor enhancement.

Method
 

Preparation
  1. Peel the carrots to remove the skin.
  2. Use a vegetable peeler or spiralizer to create long, thin ribbons. If using a knife, slice the carrots lengthwise into thin strips.
Dressing
  1. In a small bowl, combine the olive oil and lemon juice. Whisk until smooth and season with salt and pepper.
Combine
  1. In a large bowl, add the carrot ribbons and pour the dressing over them.
  2. Toss the salad gently using your hands or a pair of tongs to ensure all ribbons are well coated.
Serve
  1. Garnish with chopped fresh herbs and serve immediately on a serving platter or individual bowls.

Notes

For added color, try including cucumber or zucchini ribbons. Serve fresh to maintain the crispness of the carrots. Store leftovers in an airtight container in the refrigerator for up to 2 days, but do not freeze.