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Almond & Carrot Ribbon Salad - How to Love Cooking

Almond & Carrot Ribbon Salad

Transform your carrots into delightful carrot ribbons, toss with a flavorful vinaigrette, and sprinkle with crunchy almonds for this out-of-this-world simple salad.

Course Salad, Side, Side Dish, Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Author Cathy


  • 6 Carrots (Large)
  • 1/2 C. Chopped Almonds (Toasted)
  • 1 tsp. Dried Parsley (Feel free to use fresh chopped parsley if you have it.)

For the Dressing

  • 1 TBS Extra Virgin Olive Oil
  • 4 TBS Fresh Lemon Juice
  • 1/2 tsp. Honey
  • 1/2 tsp. Brown or Dijon Mustard
  • 1/4 tsp. Salt
  • 1/8 tsp. Ground Black Pepper


  1.     Rinse and peel the outside of the carrots. 

    2) Into a mixing bowl, peel all around the carrots with your veggie peeler, making long pasta-like ribbons as far as you can go. (Be sure to take your time as you don't want to nick your hand!) 

    3) Add the ingredients for the dressing into a small bowl and whisk or mix with a fork until well combined.

    4) Pour the dressing over the carrot ribbons, sprinkle most of the toasted almonds*** (saving some to garnish on the plate), and add the dried parsley.

    5) Give a quick toss together and serve or store in the fridge to eat later. 

    ***If you buy roasted almonds, you can just chop them up and toss them right into the salad. If your almonds are raw, just chop them up, and toast them in a small pan on the stove over medium-low heat for a few minutes until they get a little crunchy. (I mistakenly toasted my already roasted almonds, not realizing it wasn't necessary.) Caution! The almonds can go from toasted to burnt very quickly! Be sure to keep an eye on them, and stir them in the pan every so often. They will become nice and fragrant when they are ready.***