Pioneer Woman Carrot Ribbon Salad

Pioneer Woman carrot ribbon salad is a quick, colorful side salad made with peeled carrots, creamy tahini and fresh mint, ready in 30 minutes. Try this easy spring side dish for Easter brunch, a summer picnic or a potluck, since it's no-cook and takes just one bowl.

Shave the carrots into thin, wide ribbons so the lemon-tahini dressing clings to every curl. Cut them thick or chunky and the salad turns out dry and hard to eat.

A spoonful of tahini makes the dressing creamy without any mayo or yogurt, and a pinch of cumin and cayenne gives the sweet carrots a warm kick. Salted roasted pistachios add crunch and salt, so you don't need any extra seasoning at the end.

Pioneer Woman Carrot Ribbon Salad

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking timeminutes

Calories

125

kcal

Thin carrot ribbons soak up a creamy lemon-tahini dressing and stay crisp under a handful of chopped pistachios and fresh herbs. Everything gets tossed in one bowl, so there is no cooking and almost no cleanup.

Ingredients

• 2 tbsp. olive oil
  

• 1 tbsp. tahini
  

• Juice of 1 lemon
  

• 1 tsp. honey
  

• 1/2 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• 1/4 tsp. ground cumin
  

• Pinch of cayenne pepper
  

• 1 lb. carrots
  

• 1/4 c. salted roasted pistachios, roughly chopped
  

• 1/4 c. fresh mint, roughly chopped, plus more for topping
  

• 1/4 c. fresh parsley, roughly chopped
  

Directions

• Make the dressing: Whisk 2 tablespoons olive oil, 1 tablespoon tahini, the juice of 1 lemon, 1 tablespoon hot water, 1 teaspoon honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground cumin and a pinch of cayenne in a large bowl. Keep whisking until it looks smooth and creamy, since the hot water helps loosen the tahini.
• Shave the carrots: Peel 1 pound of carrots, then keep peeling to shave them into thin ribbons. Drop the ribbons right into the bowl with the dressing so they start soaking up flavor.
• Add the herbs and nuts: Add 1/4 cup chopped salted roasted pistachios, 1/4 cup chopped fresh mint and 1/4 cup chopped fresh parsley to the bowl. Toss everything with your hands or tongs until every ribbon is coated.
• Top and serve: Pile the salad onto a platter and sprinkle a little more fresh mint over the top. Serve it right away while the carrots are still crisp.

Tools for this recipe

• OXO swivel vegetable peeler, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a spiralizer instead of a peeler?

Yes, a spiralizer works if you have one, though the strands come out rounder and thinner than peeler ribbons. Peeler ribbons are wider and hold the dressing better, so I like them a little more.

How long does carrot ribbon salad keep in the fridge?

It keeps for about a day in an airtight container, but the carrots soften and the herbs wilt as it sits. For the best crunch, I toss it right before serving.

Can I make this salad ahead of time?

You can whisk the dressing and shave the carrots a few hours early and keep them in separate containers in the fridge. Toss everything together just before serving so the pistachios stay crunchy.

What can I use instead of tahini?

Smooth almond butter or sunflower seed butter is the closest swap, since both are creamy and nutty. Add a bit more lemon juice, because they are a little sweeter than tahini.

What is the most common mistake with this salad?

Cutting the carrots too thick is the big one, because chunky pieces stay hard and the dressing slides right off. Press lightly and shave long, thin strips, and rest the carrot on a cutting board if it helps.