Carrot Ribbon Salad Recipe

Emily Woody

Salad Ingredients 

454 grams carrots

100 grams green onions 

20 grams parsley


Dressing Ingredients

125 ml olive oil

45 ml apple cider vinegar

10 ml dijon mustard

10 ml maple syrup

1/4 tsp salt

Approx. 95 grams toasted hazelnuts or pumpkin seeds, for garnish 


Using a potato peeler, peel the carrots into ribbons (if you cut into coins the dressing will not coat the carrots very well).

Chop the scallions and parsley into small pieces and combine with the carrots.

Add all of the dressing ingredients to a jar and shake well to mix together.

Pour the dressing over the vegetables and toss to coat evenly.

To roast hazelnuts, preheat oven to 350 f and line a baking sheet with foil.

Spread an even layer of nuts onto the pan and cook for 10 min.

Remove from oven, stir the nuts, then cook for 10 minutes more.

After 20 minutes cook time, the nuts should be toasted but check for doneness- nuts should be fragrant, and the skins should be starting to crack.

Chop the nuts into rough pieces and add to the salad.

To toast pumpkin seeds, use the stovetop.

Bring your pan to medium high-heat (cast iron pans work best).

Add an even layer of pumpkin seeds to your pre-heated pan. Lower heat to medium.

Stirring often, cook until seeds are fragrant, have some browning, and have just started to make crackling sounds. Do not walk away as the seeds will be done within a few minutes! 

Add the seeds directly to your salad without chopping.