Description
The Easter Spring Carrot Ribbon Salad is a refreshing side dish that celebrates the flavors of spring. Carrots, typically orange in color, are transformed into delicate ribbons using a vegetable peeler. These ribbons are then tossed with fresh herbs like parsley and mint, a drizzle of honey-lemon dressing, and a sprinkle of nuts and cheese for added texture and flavor. The result is a colorful, light, and elegant salad that pairs well with various main dishes.
Ingredients
For the Salad:
4–5 large carrots (use multicolored if possible — orange, yellow, and purple for a festive look)
1 cup baby arugula or spring mix (optional for extra greens)
¼ cup chopped fresh parsley
2 tbsp chopped fresh mint or dill (optional but lovely for spring)
¼ cup crumbled feta or goat cheese (optional)
¼ cup chopped toasted pistachios or walnuts
For the Honey-Lemon Dressing:
2 tbsp olive oil
1 tbsp honey (or maple syrup)
Juice of 1 lemon (about 2 tbsp)
1 tsp Dijon mustard
Salt and black pepper, to taste
Instructions
Prepare the Carrot Ribbons
Wash and peel carrots.
Using a vegetable peeler, shave long ribbons by running it down the length of each carrot.
Place ribbons in a large bowl of ice water for 5–10 minutes — this helps them curl and crisp up beautifully.
Drain and pat dry before assembling.
Make the Dressing
In a small jar or bowl, whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and pepper until smooth and slightly thickened.
Assemble the Salad
In a large bowl, toss carrot ribbons, herbs, and greens (if using).
Drizzle with dressing and gently toss until coated.
Finish and Serve
Top with crumbled feta (or goat cheese) and toasted nuts.
Garnish with extra mint or lemon zest for color and brightness.
Serve immediately or chill briefly before serving.
Notes
For added texture and flavor, sprinkle toasted nuts like almonds or pecans over the salad. You can also add a few crumbles of feta or goat cheese and a light drizzle of honey or lemon vinaigrette to brighten the flavors. Serve chilled for a refreshing, festive side dish.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook / Raw
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Spring Carrot Salad, Carrot Ribbon Salad, Easter Salad, Fresh Spring Salad, Springtime Carrot Dish