Ribbon Salad with Orange Vinaigrette is a light, colorful dish made with thinly sliced vegetables tossed in a bright, citrusy dressing. This elegant salad features ribbons of carrots, zucchini, and cucumber, creating a visually stunning plate that’s as refreshing as it is delicious. The orange vinaigrette brings a sweet and tangy flavor that perfectly complements the crisp veggies.

Why You’ll Love This Recipe

This salad is perfect when you want something vibrant, healthy, and full of flavor. The thin ribbons offer a fun twist on traditional chopped salads, giving it a delicate texture and beautiful presentation. The orange vinaigrette adds a sunny, zesty touch that makes the dish feel fresh and light, ideal for spring and summer meals or as a refreshing side dish any time of year.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Carrots
Zucchini
Cucumber
Red bell pepper
Fresh herbs (such as parsley or mint)
Orange juice (freshly squeezed)
Orange zest
Olive oil
White wine vinegar or apple cider vinegar
Dijon mustard
Honey or maple syrup
Salt
Black pepper

directions

Use a vegetable peeler or mandoline to slice the carrots, zucchini, and cucumber into long, thin ribbons.
Julienne the red bell pepper for a pop of color and crunch.
In a small bowl, whisk together orange juice, orange zest, olive oil, vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
Place the vegetable ribbons in a large salad bowl and toss gently with the vinaigrette until evenly coated.
Garnish with freshly chopped herbs and serve immediately for the best texture.

Servings and timing

This recipe serves 4 as a side dish.
Prep time: 15 minutes
Total time: 15 minutes

Variations

Add shaved fennel for a subtle anise flavor.
Toss in arugula or baby spinach for added greens.
Sprinkle with crumbled feta or goat cheese for a creamy element.
Include thinly sliced radishes for extra bite and color.
Top with toasted nuts or seeds for crunch.

storage/reheating

This salad is best served fresh, as the vegetables will lose their crispness once dressed.
If storing, keep the ribbons and vinaigrette separate in airtight containers in the fridge for up to 2 days. Combine and dress just before serving.

FAQs

What is a ribbon salad?

A ribbon salad features thinly sliced vegetables cut into long strips or “ribbons,” usually with a peeler or mandoline.

Can I prepare the vegetables in advance?

Yes, you can prep the ribbons a day ahead and store them in the fridge in an airtight container.

How do I keep the ribbons from getting soggy?

Don’t dress the salad until just before serving, and pat the vegetables dry if they seem watery.

What other vegetables can I use?

Try beets, daikon, or yellow squash for more color and variety.

Is this salad vegan?

Yes, as long as you use maple syrup instead of honey in the vinaigrette.

Can I add protein to make it a full meal?

Absolutely—grilled chicken, shrimp, or chickpeas are great additions.

What kind of orange should I use?

Use fresh navel or Valencia oranges for the best juice and flavor.

Can I substitute lemon juice for orange?

You can, but the flavor will be more tart. Add a bit more honey to balance it out.

How long does the vinaigrette last?

Stored in the fridge, the orange vinaigrette will last up to 5 days in a sealed container.

Can I use bottled orange juice?

Fresh is best for flavor, but bottled juice will work in a pinch. Make sure it’s 100% juice with no added sugar.

Conclusion

Ribbon Salad with Orange Vinaigrette is a bright and beautiful dish that’s as enjoyable to eat as it is to look at. With its fresh flavors, crisp textures, and vibrant colors, it’s a perfect addition to any meal or celebration. Whether you’re hosting a brunch, planning a picnic, or just want something light and healthy, this salad delivers freshness with flair.

Ribbon Salad with Orange Vinaigrette