When planning meals to make for the family, sometimes the hardest recipe to come up with is a nice side dish. One that isn’t too heavy or overpowering in taste. Just something simple that goes well with your main dish and will hopefully be liked by all. Regular lettuce based salads are nice, but sometimes I like to shake things up by making a totally different side dish like this Carrot Ribbon Salad.
Made with a light lemon honey dressing that I put together, this carrot salad works perfectly with just about any meal. It also makes a nice, refreshing snack in the afternoon.
Truly Easy To Make
When I say this recipe is easy to make, I truly mean it is extremely easy to make. The toughest part of making this salad is probably chopping the onions, and scrubbing and peeling that carrots. That’s it.
All the other preparations are mixing some basic ingredients for the dressing and cooking up some peas. Simple right?
No excuses on not knowing how to cook allowed on this one. Nope. This is one recipe that just about anyone can make.
No strange ingredients you have never heard before. Just simple items you can find in any grocery store.
So here ya go..Print
Fresh & Easy Carrot Ribbon Salad
Fresh and Easy Carrot Salad – A perfectly delicious side dish just about any meal. Gluten-free and Dairy-Free
- 1 pound of carrots (about 5 to 6 large carrots)
- 2 cups fresh or frozen peas
- 1 cup thinly sliced green onions
- 1/4 cup honey (local honey is best)
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon dill week
- 1/2 teaspoon Pink Himalayan salt (or regular table salt)
- 1/2 teaspoon fresh ground pepper
- In a medium saucepan, cook peas in 1 cup of water over medium high heat for about 3 to 4 minutes or until lightly cooked. Don’t overcook the peas.
- Drain and rinse the peas with cold water to stop the cooking process. Once drained, set aside.
- Wash and scrub the carrots. Into a large bowl, peel the carrots using a vegetable peeler. Peel in long strips/ribbons as best as you can.
- Chop green onions
- Add onions and peas with the carrots and mix gently using two forks or clean hands.
- In a small bowl, whisk all the dressing ingredients together. Adjusting the seasonings to taste.
- Drizzle dressing over the carrot mixture and toss lightly again to incorporate.
- Cover the carrot salad with saran wrap and refrigerate for 2 to 3 hours.
- Serve cold using tongs or a slotted spoon.
How About You?
Do you have a favorite side dish that goes beyond the regular lettuce bad salad?
Leave me a comment and let me know. Better yet, link me to your recipe if you have it saved somewhere!
Thanks for stopping by!
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