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Minted Carrot Ribbon Salad

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Cook Time:

Serves: 4


  • 2 tablespoons lime juice
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons fresh mint, chopped


1.Half fill a medium sized bowl with cold water and add about 4-5 ice cubes.

2.Using a potato peeler, peel the carrot skins and discard. Continue to pare off ribbons of carrot into the bowl of water from all 4 carrots.

3.Cut the celery into 2 inch lengths and then thinly slice lengthwise. Add to bowl of water.

4.Cut the green onions into 2 inch lengths and shred lengthwise. Add to bowl of water. Let vegetables stand in water for about 20 minutes until they curl up.

5.In a small bowl, combine olive oil, lime juice, sugar, red pepper and mint. Season with salt and pepper to taste.

6.Drain vegetables and toss in a salad bowl with the dressing.

7.Arrange on salad plates, sprinkled with chopped peanuts.


  • Minted Carrot Salad from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain

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