Description

This Ribbon Salad is light, colorful, and bursting with fresh flavor. Made with thinly shaved ribbons of carrots, zucchini, and cucumber, it’s tossed in a bright and citrusy orange vinaigrette. It’s simple, elegant, and perfect as a side dish for grilled meats, seafood, or a light lunch.

Ingredients

For the Salad:

2 medium carrots, peeled
1 medium zucchini
1 medium cucumber, peeled if desired
1/4 cup chopped fresh mint or parsley
1/4 cup crumbled feta or goat cheese (optional)
2 tbsp toasted sliced almonds or sunflower seeds (optional)

For the Orange Vinaigrette:

1/4 cup fresh orange juice
1 tbsp orange zest
2 tbsp olive oil
1 tbsp apple cider vinegar (or white wine vinegar)
1 tsp honey or maple syrup
1/2 tsp Dijon mustard
Salt and black pepper, to taste

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Instructions

Use a vegetable peeler or mandoline to shave the carrots, zucchini, and cucumber into thin ribbons. Place in a large bowl.
In a small bowl or jar, whisk together orange juice, zest, olive oil, vinegar, honey, Dijon mustard, salt, and pepper.
Drizzle the vinaigrette over the ribbons and gently toss to coat.
Add chopped herbs and optional toppings like cheese or nuts, and toss again just before serving.
Serve chilled or at room temperature.

Notes

You can prep the vinaigrette and veggies ahead—just dress the salad right before serving.
Try adding shaved radish or beet ribbons for extra color and crunch.

Skip the cheese for a vegan version.