Rainbow Carrot Ribbon Salad with Tahini-Lemon Dressing

When I first stumbled across rainbow carrots at the market, I knew they were destined for something beautiful.

That’s how this Rainbow Carrot Ribbon Salad with Tahini-Lemon Dressing was born—simple ingredients turned into a showstopper.

The ribbons of purple, yellow, and orange carrots make the perfect base for a rich, nutty tahini dressing brightened with lemon.

It’s bold, fresh, and just fancy enough for a weekend brunch.

The salad is simple to prepare and features a delightful combination of flavors from fresh lemon juice, olive oil, and a hint of maple syrup, making it a great side or light meal.

Jump to Recipe

What is a Carrot Ribbon Salad?

A carrot ribbon salad uses long, thin strips of carrots—made using a vegetable peeler—instead of chopped or shredded pieces.

The result is not only visually striking but also tender with just the right amount of crunch. Ribbons absorb dressing more evenly, creating a flavorful and elegant experience in every bite.

Colorful and Healthy Carrot Salad

This vibrant salad showcases the beauty of peeled rainbow carrots, transformed into thin ribbons that catch the eye.

With a creamy tahini-lemon dressing, it brings together a delightful mix of flavors that are both refreshing and nutritious.

Perfect as a side dish or a light meal, this salad is a wonderful addition to any table.

Recipe Highlights

This rainbow carrot salad is both a feast for the eyes and a satisfying light dish. The sweet earthiness of multicolored carrots pairs perfectly with the creamy sesame-lemon dressing.

It’s dairy-free, vegan, and totally crave-worthy.

Whether you’re entertaining or meal prepping for the week, this salad is a no-cook wonder. It only takes 15 minutes and can be dressed ahead of time, making it one of my favorite colorful crowd-pleasers.

Highlights:

• No cooking required
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• Vegan and dairy-free
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• Uses only 8 ingredients
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• Stunning rainbow presentation
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• Creamy, savory, and citrusy all at once

Ingredient Notes

• Rainbow Carrots – The variety in color brings slightly different flavors and a stunning presentation.
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• Tahini – Creamy, rich sesame paste is the dressing’s nutty backbone.
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• Lemon Juice – Adds tang and brightness to balance the tahini and carrots.
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• Olive Oil – Helps emulsify and smooth the tahini dressing.
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• Garlic – Just a touch for savory depth; use fresh and finely grated.
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• Maple Syrup – A gentle sweetener to round out the lemon’s acidity.
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• Salt & Pepper – Essential to bring all the flavors together.

Preparation Made Easy

Preparing this salad is a breeze.

In just about 15 minutes, you can have a colorful dish ready to serve.

Start by using a vegetable peeler or mandoline to create thin ribbons from the rainbow carrots, ensuring they are beautifully presented.

The dressing is equally simple to make.

Whisk together tahini, fresh lemon juice, olive oil, and a hint of maple syrup, along with a finely grated garlic clove for added flavor.

This combination creates a smooth and zesty dressing that perfectly complements the carrots.

Combining Flavors

Once the carrot ribbons are ready, toss them in a large bowl with the tahini dressing until they are well coated.

The vibrant colors of the carrots will shine through, making the salad visually appealing.

This dish not only looks good but also offers a burst of flavor in every bite.

How to Make This Recipe

1. Make the Ribbons
   Peel the carrots and then use the vegetable peeler to slice them into long, wide ribbons. If desired, soak in ice water for 5–10 minutes to curl them slightly, then drain and pat dry.
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2. Whisk the Dressing
   In a small bowl, combine tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Whisk until smooth and creamy.
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3. Assemble the Salad
   Add carrot ribbons to a large mixing bowl. Pour the dressing over and toss gently to coat all the ribbons.
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4. Serve
   Arrange on a platter or in a bowl. Let sit for 10 minutes to absorb flavors, or serve immediately.

Garnishing for Presentation

To finish off the salad, garnish it with chopped parsley or a sprinkle of sesame seeds.

These additions not only enhance the visual appeal but also add a touch of freshness and crunch.

Serving this salad in a rustic bowl on a wooden table creates a warm and inviting atmosphere.

Serving Suggestions

This Rainbow Carrot Ribbon Salad is best enjoyed fresh.

You can serve it immediately or let it chill in the refrigerator for a short time before serving, allowing the flavors to meld together.

It’s an ideal dish for gatherings, picnics, or even as a light lunch.

This salad pairs beautifully with:

• Grilled halloumi or tofu
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• Warm pita bread or flatbread
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• Roasted chickpeas or lentil patties
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• Couscous or bulgur-based sides
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• Middle Eastern-inspired mezze platters

Nutritional Benefits

With only 180 calories per serving, this salad is a healthy choice packed with nutrients.

The combination of carrots, tahini, and fresh ingredients provides a good source of vitamins and healthy fats.

Enjoy this colorful salad as part of a balanced diet, and relish the delightful flavors it brings to your meals.

Tips for the Best Rainbow Carrot Ribbon Salad with Tahini-Lemon Dressing

To get the best ribbons, choose firm, thick carrots and peel in long strokes. Don’t skip the ice water soak if you want extra curl.

For the dressing, make sure the tahini is well-stirred and not too thick—if needed, add a splash of warm water to thin it out.

Allowing the salad to sit before serving helps mellow and blend the flavors.

Storage of Leftovers

Store leftover salad in an airtight container in the fridge for up to 2 days. The carrots will soften slightly but remain flavorful.

If needed, freshen up with an extra squeeze of lemon juice before serving.