Rainbow Carrot Ribbon Salad Recipes
RAINBOW CARROT RIBBON SALAD
Number Of Ingredients 10
Steps:
- Use a large bowl to toss and coat every thing completely then place your salad on a platter.
- VINAIGRETTE RECIPE
- 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.
CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Provided by Antoni Porowski
Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
- In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
- Top the salad with the remaining almonds and dates and serve.
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CARROT RIBBON SALAD - LIFE'S LITTLE SWEETS
From lifeslittlesweets.com
Category Veggies And SidesCalories 261 per serving
- To Make the Carrot Ribbons: Wash and dry the carrots. Cut the ends and peel the skins off. Using the vegetable peeler, continue to peel the carrot into ribbons. Repeat with each carrot.
- To Make the Lemon Vinaigrette Salad Dressing: In a salad dressing shaker or lidded mason jar, mix the salad ingredients together or shake them together. Taste and adjust flavors to your liking.
- To Assemble the Carrot Ribbon Salad: If making the salad to eat right away, you can mix a desired amount of dressing in with the ribbons, allow it to sit for 5 minutes for the carrots to soften (like massaged kale salad) and serve. If making to serve later, keep the dressing and carrot ribbons separate, cover and refrigerate the carrot ribbons until you are ready to prepare to serve. Optionally, you can serve with extra lemon wedges. Enjoy!
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