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Carrot Ribbon Salad


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Rate this recipe 4.7/5 (9 Votes)


  • 6 tablespoons mayonnaise
  • 2 teaspoons finely shredded lemon peel
  • 5 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon finely ground black pepper
  • 3 pounds carrots
  • 1/2 cup raisins
  • 1 small bunch green onions, sliced


Servings 6
Adapted from


Step 1

For the dressing, in a large bowl whisk together the mayonnaise, lemon peel, lemon juice, sugar, salt, and pepper.
Using a vegetable peeler, shave carrots into ribbons. Toss carrots with dressing, raisins, and sliced green onions. Season with salt to taste. Let salad stand about 10 minutes until carrots are slightly wilted, before serving. Toss frequently when serving to distribute dressing. Salad can be covered and chilled up to 4 hours before serving. Toss well before serving.

Nutrition Information:
Per serving
142 kcal cal
6 g fat, total
3 mg cholesterol
1 g saturated fat
21 g carbohydrates
0 g monosaturated fat
0 g polyunsaturated fat
4 g fiber
12 g sugar
2 g protein
371 mg sodium


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