Vibrant Carrot Ribbon Salad

"Search the site Find a recipe or ingredient Ad Recipes Salad Vegetable Salad Recipes Carrot Salad Recipes Carrot Ribbon Salad 4.5 (2) 2 Reviews 1 Photo This carrot ribbon salad, with a tangy dressing and bacon, is quick to shake together in a jar, and the ribbon-cut carrots make a beautiful presentation. By Diana Moutsopoulos Updated on April 14, 2025 Save Rate Print Share Add Photo Carrot ribbon salad garnished with cranberries and chopped herbs Prep Time: 10 mins Total Time: 10 mins Servings: 4 Jump to Nutrition Facts Since the age of five, Flavio has been playing basketball and grew a love for the sport. Starting... Since the age of five, Flavio has been playing basketball and grew a love for the sport. Starting his basketball journey in Italy, he shares the importance of forming relationships with teammates and coaches. The Wild Cats and JSA Academy player gives an insight into the local and international... Learn more Sponsored By Department of Culture and... Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Original recipe (1X) yields 4 servings 1/4 cup mayonnaise 1 1/2 tablespoons white sugar 1 tablespoon apple cider vinegar 1/4 teaspoon kosher salt 4 carrots, peeled into wide ribbons using a vegetable peeler (about 4 cups) 1/3 cup crumbled cooked bacon 1/3 cup thinly sliced shallots 3 tablespoons dried sweetened cranberries 3 tablespoons honey-roasted pecan pieces 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish"

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4/17/2025

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This colorful carrot ribbon salad features beautifully peeled carrot ribbons tossed in a creamy, tangy dressing, accented with crispy bacon and sweet cranberries. It's a quick and easy summer dish that's as pleasing to the eye as it is to the palate. Perfect for picnics or as a light lunch, this salad becomes a showstopper with its fresh ingredients and delightful crunch.

salad vegetarian quick carrots fresh vibrant

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Name: Vibrant Carrot Ribbon Salad
Yield: 4
Ingredients: 1/4 cup mayonnaise; 1 1/2 tablespoons white sugar; 1 tablespoon apple cider vinegar; 1/4 teaspoon kosher salt; 4 large carrots, peeled into wide ribbons using a vegetable peeler (about 4 cups); 1/3 cup crumbled cooked bacon; 1/3 cup thinly sliced shallots; 3 tablespoons dried sweetened cranberries; 3 tablespoons honey-roasted pecan pieces; 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

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