Ribboned Vegetables Recipes

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STEAMED VEGETABLE RIBBONS



Steamed Vegetable Ribbons image

These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

4 large carrots
8 small zucchini
4 teaspoons lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

VEGETABLE RIBBONS



Vegetable Ribbons image

Provided by Sheila Lukins

Categories     Salad     Bean     Side     No-Cook     Quick & Easy     Cucumber     Bell Pepper     Carrot     Healthy     Vegan     Sesame     Parade     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 hothouse cucumber, peeled and cut into strips 3 inches long and 1/4 inch wide
2 celery ribs, cut into strips 3 inches long and 1/4 inch wide
2 carrots, peeled and cut into strips 3 inches long and 1/4 inch wide
2 red bell peppers, cored, seeded, and cut into strips 3 inches long and 1/4 inch wide
1 tablespoon Asian sesame oil
1 cup mung bean sprouts
2/3 cup drained bamboo shoots

Steps:

  • Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
  • Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.

VEGGIE RIBBON SALAD



Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

  • Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
  • Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
  • Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

VEGETABLE RIBBONS



Vegetable Ribbons image

Simple elegance best describes this fresh-tasting side dish. It's a wonderful way to use your late summer harvest. Thankfully, these veggies are available to buy year-round, so I can make it anytime! -Patty Singstock, Racine, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

3 medium carrots, peeled
2 medium zucchini
2 tablespoons butter
3/4 cup reduced-sodium chicken broth
2 tablespoons minced fresh parsley, divided

Steps:

  • Using a vegetable peeler, cut the vegetables lengthwise into very thin strips., In a large skillet over medium heat, melt butter. Add broth. Bring to a boil; cook until liquid is reduced to 1/3 cup. Add the vegetable strips and 1 tablespoon parsley; cook and stir for 2 minutes or just until crisp-tender. Sprinkle with remaining parsley. Serve with a slotted spoon.

Nutrition Facts : Calories 88 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUCY RIBBON VEGETABLES



Saucy Ribbon Vegetables image

Whether you want to get kids to eat their veggies or to impress your dinnertime guests, these Saucy Ribbon Vegetables are a guaranteed win.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 6 servings.

Number Of Ingredients 6

1 cup water
4 carrots (3/4 lb.),cut lengthwise into very thin slices
2 zucchini, cut lengthwise into very thin slices
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Steps:

  • Bring water to boil in medium saucepan on medium-high heat. Add carrots; cover. Cook 1 min. Add zucchini; cook, covered, 3 min. Use slotted spoon to transfer vegetables to bowl; reserve water in pan.
  • Whisk cream cheese spread into reserved water; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, whisking constantly.
  • Spoon vegetables onto platter; top with sauce.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 5 g, Protein 2 g

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY



Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 zucchinis
2 yellow squashes
2 carrots
2 cups grape tomato
olive oil, for drizzling
salt, to taste
pepper, to taste
2 cups fresh basil
1 cup fresh parsley
½ cup cashews
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
½ cup olive oil

Steps:

  • Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
  • Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
  • Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
  • Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
  • Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

RIBBON VEGETABLE SALAD



Ribbon Vegetable Salad image

Categories     Salad     Vegetable     Side     No-Cook     Quick & Easy     Low Cal     Vinegar     Celery     Cucumber     Carrot     Summer     Healthy     Sesame     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 teaspoons seasoned rice vinegar, or to taste
1/8 teaspoon Asian sesame oil

Steps:

  • Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

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