Carrot Ribbon Salad

This salad can be made in a matter of minutes. Feel free to modify it to suite your taste. If you are in a hurry, use a vegetable shredder or food processor to shred the carrots rather than using a carrot peeler to make ribbons. Mix salad with ingredients and dressing and let stand at room temperature for 15 minutes before serving to allow flavours to mix.

Course Salad
Prep Time 10 minutes
Servings 6
Author Karen Moniz


  • 8 oz Peeled Carrots
  • ¼ cup Raisins, rinsed and dried
  • ¼ cup Craisins
  • ¼ cup Mayonnaise
  • 2 tbsp White Vinegar
  • ¼ tsp Salt
  • to taste Freshly Cracked Black Pepper
  • pinch Red Pepper Flakes optional
  • 1–2 tbsp Sunflower or Pumpkin Seeds


  1. Using a vegetable peeler, shave the carrots into thin ribbons (about 3 cups).

  2. Place the carrots in a large bowl with raisins and craisins.

  3. In a small bowl mix the mayonnaise, vinegar, salt, pepper and red pepper and toss into carrots.

  4. Let sit for 10 to 15 minutes at room temperature before serving.

  5. When serving the salad, sprinkle with sunflower or pumpkin seeds.

  6. Covered, the salad can be refrigerated for 2 days.

Learn more about the book and fund.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram