How do you make carrot ribbons?

To create carrot ribbons, use a sharp vegetable peeler and drag it along the length of a peeled carrot. Rotate the carrot after each peel to keep the strips even. A Y-peeler makes wider ribbons, while a straight peeler gives thinner, more delicate ones. This simple prep step is key to building a beautiful carrot ribbon salad.

How many calories are in a carrot ribbon salad?

A basic carrot ribbon salad has around 100–130 calories per serving, depending on the dressing. Carrots on their own are low in calories, but the final count depends on ingredients like oils or sweeteners added to the dressing. Lighten it up further by reducing the dressing or skipping added sugars.

What does it mean to ribbon a carrot?

Ribboning a carrot means shaving it into long, thin strips using a peeler. The result is a flexible, curly texture that absorbs dressings well and adds visual appeal. Ribboned carrots are ideal for salads because they hold flavor better than chunks or rounds while keeping their signature crunch.

Why did Chick-fil-A stop selling carrot raisin salad?

Chick-fil-A removed their carrot raisin salad in 2013 as part of a menu simplification. While it had a loyal following, the brand chose to streamline its offerings. Fortunately, you can find many copycat recipes online—or try a modern take like carrot ribbon salad for a fresh upgrade.

Carrot Ribbon Salad: Simple, Bright, and Packed With Flavor

Name: Carrot Ribbon Salad: A Bright, Easy Side That’s Big on Flavor
Prep time: 10 min
Total time: 10 min
Cuisine: Fusion
Ingredients: 4–5 large carrots, peeled into ribbons; 1 tablespoon sesame oil; 2 tablespoons rice vinegar; 2 tablespoons low-sodium soy sauce or tamari; 1 tablespoon honey or maple syrup; Juice of 1 lime; 2 tablespoons chopped cilantro or parsley; 1 teaspoon sesame seeds

Description

This carrot ribbon salad is a crisp, colorful side dish featuring fresh carrots, a zesty sesame-lime dressing, and vibrant herbs. It’s easy to make, nutrient-packed, and perfect for pairing with bold mains or serving on its own.

Ingredients

Scale

4–5 large carrots, peeled into ribbons

1 tablespoon sesame oil

2 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce or tamari

1 tablespoon honey or maple syrup

Juice of 1 lime

2 tablespoons chopped cilantro or parsley

1 teaspoon sesame seeds

Instructions

Peel and wash the carrots, then shave them into long ribbons using a vegetable peeler.

In a small bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, and lime juice.

Toss the carrot ribbons in the dressing until fully coated.

Add the chopped herbs and sesame seeds.

Let the salad sit for 5–10 minutes to absorb the flavors before serving.

Notes

For extra crunch, try adding shaved fennel, sliced radishes, or chopped nuts.

To keep herbs fresh, add them just before serving.

This salad keeps well in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cook
Cuisine: Fusion

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 6g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Keywords: Soy sauce, toasted sesame seeds, lime, carrots, olive oil, Lemon, tahini, honey