Vibrant carrot ribbons tossed with fresh mint, tangy feta cheese, toasted pistachios, and a zesty lemon-chili dressing. This elegant, nutrient-packed salad is light, crunchy, and bursting with bright Mediterranean flavor—perfect as a side or refreshing lunch. With its colorful presentation and simple preparation, it’s an ideal dish for any warm-weather table.
Why You’ll Love This Recipe
This carrot ribbon salad is both visually striking and delightfully fresh. The sweetness of raw carrots is perfectly balanced by salty feta, nutty pistachios, and a citrusy dressing with just a touch of heat. It’s a naturally gluten-free and vegetarian dish that comes together quickly, making it suitable for last-minute entertaining or everyday meals. It’s also highly customizable and holds up well for picnics or potlucks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 large carrots, peeled into ribbons
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
- 2 tablespoons toasted pistachios, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Directions
- Use a vegetable peeler to shave the carrots into long, thin ribbons. Place the ribbons into a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, crushed red pepper flakes, salt, and black pepper.
- Pour the dressing over the carrot ribbons and toss gently until evenly coated.
- Add crumbled feta, chopped mint, and toasted pistachios. Toss lightly to combine, being careful not to break up the carrot ribbons.
- Serve immediately, or refrigerate for 10 minutes to allow the flavors to meld before serving.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Total time: 10 minutes
Variations
- Vegan Version: Omit the feta or replace it with a plant-based cheese.
- Nut-Free Option: Replace pistachios with toasted pumpkin seeds or sunflower seeds.
- Add Protein: Top with grilled chicken, chickpeas, or hard-boiled eggs for a heartier dish.
- Herb Swap: Use fresh parsley, basil, or dill in place of mint for a different flavor profile.
- Add Fruit: Toss in thinly sliced apples or dried cranberries for a sweet contrast.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
This salad is best enjoyed fresh, as the carrot ribbons can soften over time. Do not reheat. To revive leftovers, add a small splash of lemon juice before serving.
FAQs
How do I make carrot ribbons?
Use a standard vegetable peeler and press firmly along the length of the carrot to create long, thin strips.
Can I make this salad in advance?
You can shave the carrots and prepare the dressing ahead of time, but assemble and toss the salad just before serving for the best texture.
What can I use instead of pistachios?
Toasted almonds, walnuts, pecans, or pumpkin seeds make excellent substitutes.
Is this salad spicy?
The red pepper flakes add mild heat. Adjust to taste or omit entirely if you prefer a milder dish.
Can I use pre-shredded carrots?
It’s not recommended, as they lack the tender texture and presentation of hand-shaved ribbons.
Can I serve this salad cold?
Yes, this salad is best served cold or at room temperature.
What’s the best feta for this salad?
Use high-quality, block-style feta for better texture and a creamier flavor. Crumble just before using.
Can I add greens to this salad?
Yes, arugula, spinach, or baby kale make great additions to bulk up the salad.
How do I toast pistachios?
Place pistachios in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
Is this salad suitable for a picnic?
Yes, it travels well and doesn’t require reheating, making it ideal for outdoor meals.
Conclusion
Shaved Carrot Ribbon Salad with Feta & Pistachios is a refreshing and flavorful side dish that brings together simple ingredients with Mediterranean flair. Its crunchy texture, colorful appearance, and balanced flavors make it a standout addition to any meal. Whether you serve it alongside grilled meats or as a light lunch, this salad is sure to delight with its vibrant taste and elegant simplicity.
Print
Shaved Carrot Ribbon Salad with Feta & Pistachios
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Une salade méditerranéenne rafraîchissante composée de carottes râpées, de feta émiettée, de menthe et de pistaches grillées, le tout arrosé d’une vinaigrette citron-piment. Croquante, savoureuse et pleine de saveurs.
Ingredients
- 4 grosses carottes, pelées en rubans
- 1/4 tasse de fromage feta émietté
- 2 cuillères à soupe de menthe fraîche hachée
- 2 cuillères à soupe de pistaches grillées, hachées
- 1 cuillère à soupe d’huile d’olive
- 1 cuillère à soupe de jus de citron frais
- 1/2 cuillère à café de zeste de citron
- 1/4 cuillère à café de flocons de piment rouge broyés
- Sel et poivre noir au goût
Instructions
- Utilisez un éplucheur à légumes pour couper les carottes en fines lanières et placez-les dans un grand bol à mélanger.
- Dans un petit bol, fouettez ensemble l’huile d’olive, le jus de citron, le zeste de citron, les flocons de piment rouge, le sel et le poivre.
- Versez la vinaigrette sur les rubans de carottes et mélangez pour bien les enrober.
- Ajoutez la feta émiettée, la menthe hachée et les pistaches grillées dans le bol.
- Mélangez délicatement pour combiner tous les ingrédients.
- Servir immédiatement ou laisser refroidir 10 minutes pour laisser les saveurs se mélanger.
Notes
- Utilisez des carottes arc-en-ciel pour plus de couleur et d’attrait visuel.
- Remplacez les pistaches par des amandes ou des noix pour varier.
- Servir de préférence frais, car les carottes peuvent ramollir avec le temps.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
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