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Raw Carrot Ribbon Salad

Raw carrot ribbon salad with thin, silky carrot ribbons tossed in a bright citrus-tahini dressing. Café-style crunch from toasted pepitas and sesame plus fresh mint and parsley.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 295
Ingredients Method Notes

Ingredients
  

Salad
  • 4 carrots
  • 3 tbsp fresh flat-leaf parsley
  • 2 tbsp fresh mint leaves
  • 2 tbsp toasted pumpkin seeds (pepitas)
  • 1 tbsp toasted sesame seeds
  • 0.25 tsp red chili flakes
  • 0.1 tsp flaky sea salt pinch
Citrus-Tahini Dressing
  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice about 1 lemon
  • 1 tbsp fresh orange juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey (or maple syrup)
  • 1 clove garlic small, finely grated
  • 2 tbsp warm water to thin (use 2–3 tbsp as needed)
  • 0.25 tsp salt to taste
  • 0.1 tsp black pepper to taste

Method
 

Make the carrot ribbons
  1. Use a vegetable peeler to shave the carrots into long, thin ribbons, rotating the carrot as you go for even ribbons. Place ribbons in a large bowl so they’re ready for dressing.
Whisk the citrus-tahini dressing
  1. Whisk tahini, lemon juice, orange juice, olive oil, honey, and grated garlic in a small bowl until smooth. Add warm water one tablespoon at a time until the dressing is pourable and silky, coating the back of a spoon.
  2. Season the dressing with salt and black pepper to taste, then adjust lemon or honey to balance sweet and tangy. Keep whisking until fully blended.
Toss and finish
  1. Pour the dressing over the carrot ribbons and gently toss with tongs or your hands until every ribbon is evenly coated. The ribbons will soften slightly as they sit.
  2. Transfer to a serving platter and scatter parsley, mint, pumpkin seeds, sesame seeds, and chili flakes over the top for an even finish. Press lightly to help toppings adhere.
  3. Finish with a pinch of flaky sea salt, then serve immediately for maximum crunch. If you prefer softer ribbons, let it sit 10 minutes before serving.

Notes

Pro tip: thin ribbons hold dressing better—peel with steady pressure and rotate the carrot for uniform thickness. Store leftovers covered in the fridge up to 2 days, but expect the ribbons to soften; for best texture, assemble and top right before serving. Freezing is not recommended. For a vegan option, use maple syrup instead of honey (the rest stays the same).