carrot ribbon salad is raw carrots shaved into long, silky strips with a vegetable peeler, then tossed with a honey dijon lemon vinaigrette, a pile of chopped roasted pistachios and fresh tarragon. just a peeler, a bowl and a whisk. it's crunchy, bright, nutty and a little bit fancy, and the only real work is peeling six carrots. you can do that while the kettle boils.

okay, confession: carrots were never the veg I got excited about. they were the thing in the crisper drawer that outlived everything else. then I started peeling them into ribbons instead of chopping them, and something clicked. same carrot, totally different personality. she went from lunchbox filler to the salad everyone hovers over at the table, picking at the bowl with their fingers when they think no one is looking (I see you).

this is the salad I make when I want something that looks like I tried really, really hard and tastes like it too, but secretly took ten minutes of peeling and whisking. it's light, it's bright, it's crunchy, it's glossy. and it's sitting on a bed of pistachios, because a few sad nuts scattered on top was never going to be the move.

why this carrot salad works

ribbons change everything. a chopped raw carrot is a jaw workout. a grated carrot goes soggy fast and turns into a slaw situation. but a ribbon is thin enough to bend and soak up the dressing while still keeping its snap. more surface area means every single strip gets coated, so you get vinaigrette in every bite instead of a puddle at the bottom of the bowl.

the vinaigrette is balanced on purpose. carrots are naturally sweet, so the dressing leans bright and tangy with just a little honey to round it out. champagne vinegar is softer and more delicate than red wine vinegar, the lemon does double duty here: zest for that perfume-y, sunny flavor, juice for the zing. the dijon is the glue. it helps the oil and vinegar actually come together so the dressing clings instead of sliding off.

half a garlic clove. half. I know. I'm the garlic girl. but raw garlic in a vinaigrette gets loud, and this salad is about the carrots, the tarragon and the pistachios. half a small clove gives you a little background hum without taking over the whole party.

tarragon is the secret. it has this soft, licorice-y, almost anise flavor that makes sweet carrots taste even more like themselves. it's one of those herbs people don't reach for enough, and the second someone tastes this salad, they ask, "wait, what IS that?" that's the tarragon talking.

the pistachios are a co-star, not a garnish. a cup and a half, roasted and chopped. that's a lot of pistachio, and that's the point. they bring salty, toasty crunch against the silky ribbons, and they catch the dressing in all their little nooks. every forkful gets some.

the ingredients that matter most

carrots. go for large, firm carrots. big ones give you long, wide ribbons that look gorgeous piled high, and they're way easier to hold onto while you peel. if your carrots are bendy and sad, they'll give you sad ribbons.rainbow carrots would also be so great here 

roasted pistachios. buy them already roasted and shelled. nobody needs to sit there cracking open a cup and a half of pistachios one by one (unless that's your meditation, in which case, live your life). just give them a rough chop so you get a mix of big chunks and little crumbs.

fresh tarragon. three stems gets you about a heaping tablespoon once it's chopped. strip the leaves off the stems first, then chop them finely so the flavor spreads all through the salad instead of hitting you in one big bite.

good olive oil and flaky salt. this is a raw salad with nowhere to hide, so use an extra virgin olive oil you actually like the taste of, both in the dressing and for that final drizzle. the maldon on top is not optional. that little crunch of flaky salt at the end is what makes it taste finished.

how to make carrot ribbon salad, step by step

1. peel and ribbon the carrots. peel each carrot first to get the outer skin off, then keep going with the same vegetable peeler, pulling long, thin strips from top to bottom. rotate the carrot as you go so you get ribbons from every side. when it gets too skinny to hold, snack on the core. chef's treat.

2. chop the pistachios and tarragon. roughly chop the pistachios, keeping some chunky bits for crunch. strip the tarragon leaves and chop them finely. add the pistachios, tarragon and all of your carrot ribbons to a big bowl. bigger than you think you need, so you can really toss.

3. start the vinaigrette. in a separate bowl, combine the honey, dijon, champagne vinegar, lemon zest, lemon juice, minced garlic, kosher salt and a good few cracks of black pepper. stir it together so the honey loosens up and everything is evenly mixed before the oil goes in.

4. whisk in the olive oil. pour the olive oil in slowly while you whisk the whole time. this is how you get a dressing that's thick, glossy and fully emulsified instead of oil floating on top of vinegar. if it looks a little broken at first, don't freak out. keep whisking, it'll come together.

5. dress and toss. pour the vinaigrette over the carrot ribbons, pistachios and tarragon, and toss until every ribbon is coated and shiny. use your hands if you want. it's the best way to get the dressing into every fold without snapping the ribbons.

6. pile it high and finish. plate it in a small bowl and pile it up as tall as it'll go. drizzle with a little more extra virgin olive oil and finish with a sprinkle of maldon sea salt. serve right away and watch it disappear.

make ahead and storage

the vinaigrette is your make-ahead friend. whisk it up, keep it in a jar in the fridge for a few days, and give it a good shake (or a quick whisk) before using, since it'll firm up and separate a bit when it's cold.

you can peel the ribbons a few hours ahead and keep them in a covered container in the fridge, but hold off on dressing them until right before you serve. once the vinaigrette goes on, the ribbons slowly soften. leftovers are still delish the next day, just more tender and less snappy, so add a fresh handful of pistachios to bring the crunch back.

what to serve it with

this salad is a team player. it's bright and crunchy, so it loves anything rich, roasty or creamy sitting next to it. put it on a big spread with dips, warm pita and a couple of other salads for the full crowded-table moment.

serve it alongside roast chicken or a piece of fish for an easy weeknight dinner that looks like a dinner party. or pile it into a grain bowl when you need something fresh on top. it also travels well to a picnic or potluck, as long as you bring the dressing on the side.

troubleshooting

my ribbons keep snapping. your carrots might be on the thinner side, or you're pressing too hard. use a light, even pull from top to bottom and let the peeler do the work. short, wonky ribbons still taste exactly the same, I promise. it's a salad, not a beauty pageant.

my dressing won't come together. the oil probably went in too fast. add it in a slow, steady stream while whisking constantly. if it's already separated, just keep whisking hard for another minute and it'll usually pull back together thanks to the dijon.

my salad is watery at the bottom. it sat dressed for too long. carrots release a little liquid once they're tossed with an acidic dressing. dress it right before it hits the table, and if you're making it ahead, keep everything separate until then.

it tastes a little flat. it probably needs salt. raw veg needs more seasoning than you think. taste, then add another pinch of kosher salt or a crack of pepper, and don't skip the flaky salt on top.

faq

do I need a special tool to make carrot ribbons?

nope, just a regular vegetable peeler, the same one you already use to peel the carrots. peel off the skin, then keep pulling the peeler down the length of the carrot to make long, thin strips. a y-shaped peeler is extra comfy if you have one, but any peeler works.

what does tarragon taste like?

tarragon has a soft, sweet, licorice-y flavor, kind of like a gentler fennel or anise. in this salad it doesn't taste like candy at all. it just makes the carrots taste sweeter and brighter, and gives the whole bowl that "ooh, what is that?" quality. if you've never cooked with it, this is a great place to start. If you don’t have or can’t find you can 💯 substitute with fresh parsley, mint, dill or cilantro. 

how long does it last in the fridge?

once it's dressed, it's best the day you make it. it'll keep in a covered container in the fridge until the next day, but the ribbons will soften and the pistachios will lose some crunch.

can I use rainbow carrots?

yes, and it's gorgeous. purple, yellow and orange ribbons tossed together look like confetti. just pick big, firm ones so you still get nice long ribbons.

more carrots, more crunch

if you're on a carrot kick now (welcome), try my harissa and honey roasted carrots with labneh and dukkah next, or go full cozy with maple spiced carrots with lentils. 

xo,

e