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Fresh Carrot Ribbon Salad Recipe with Creamy Tahini Lemon Dressing

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A vibrant and easy-to-make carrot ribbon salad tossed in a creamy tahini lemon dressing, perfect for a light and satisfying side dish or snack.

Ingredients

Scale
  • 4 large carrots, peeled into ribbons
  • 1/4 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 small clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • A handful of chopped parsley or cilantro (optional)
  • 2–3 tablespoons water (to thin the dressing)

Instructions

  1. Prepare the Carrots – Wash and peel carrots. Using a vegetable peeler, shave the carrots lengthwise into thin ribbons. The ribbons should be flexible but not breaking apart.
  2. Make the Dressing – In a mixing bowl, combine tahini, lemon juice, olive oil, maple syrup, and minced garlic. Whisk until smooth and creamy. Add water slowly to reach desired consistency. Season with salt and pepper, then taste and adjust.
  3. Toss the Salad – Add carrot ribbons to the bowl with dressing. Gently toss to coat evenly without overdressing.
  4. Garnish and Serve – Sprinkle chopped parsley or cilantro over the salad. Serve immediately or chill for 10-15 minutes if preferred.

Notes

Use fresh, firm carrots for best ribbons. Add water slowly to dressing to avoid it becoming too runny. Store dressed salad refrigerated up to 24 hours; carrots soften but remain tasty. Dressing can be made ahead and stored up to 3 days. For nut-free version, substitute tahini with sunflower seed butter or cashew cream.

Nutrition

Keywords: carrot salad, tahini dressing, lemon dressing, healthy salad, vegan salad, gluten-free salad, easy salad recipe

Find it online: https://emmastirs.com/fresh-carrot-ribbon-salad-recipe-with-creamy-tahini-lemon-dressing-easy-and-best/