Shaved Carrot and Radish Salad with Dill and Dijon Dressing

I love a salad that feels fresh, seasonal, and simple—and this Shaved Carrot & Radish Salad with Dill & Dijon Dressing is exactly that.

The crunchy texture of raw vegetables meets a tangy herby dressing that wakes up your taste buds.

It’s perfect for spring and summer meals, whether you’re entertaining or just looking for a crisp, light side dish.

The combination of three peeled large carrots and a bunch of trimmed radishes is enhanced by a zesty dressing made with extra-virgin olive oil, lemon juice, and Dijon mustard, along with chopped fresh dill for added flavor.

It’s a simple yet elegant salad that pairs well with various main courses and is perfect for a light lunch or as a side dish at dinner.

Jump to Recipe

What is a Carrot Ribbon Salad?

Carrot ribbon salads are made by shaving carrots into long, thin ribbons using a vegetable peeler.

These ribbons are more tender than chopped carrots and soak up dressing beautifully, adding both elegance and texture.

Combined with other thin-sliced vegetables, they make a salad that’s as pretty as it is flavorful.

Crisp Shaved Carrot and Radish Salad

This salad brings together the natural sweetness of 3 peeled large carrots and a bunch of trimmed radishes, creating a vibrant and crunchy dish.

The thinly shaved vegetables are not only visually appealing but also provide a delightful texture that enhances every bite.

The combination of these fresh ingredients is complemented by a light dressing made from extra virgin olive oil, lemon juice, and Dijon mustard.

The addition of chopped fresh dill adds a fragrant touch, making this salad a refreshing choice for any meal.

Recipe Highlights

This salad delivers on every level—texture, color, and flavor. The carrots and radishes bring crunch and vibrancy, while the dressing adds herby brightness from dill and a subtle bite from Dijon mustard.

It’s one of those salads that pairs with nearly everything and looks gorgeous on the table.

It’s fast to make, holds up well in the fridge, and brings something unexpected to potlucks and brunch spreads.

Highlights:

• No-cook, under-15-minute prep
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• Light, tangy, and herby
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• Vegetarian and naturally gluten-free
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• Perfect for spring and summer tables
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• Beautiful presentation with minimal effort

Ingredient Notes

Carrots – Sweet and crunchy, they form the base and look beautiful when shaved into ribbons.

Radishes – Their peppery bite adds contrast and freshness.

Olive Oil – Smooth and rich, it’s the base of the vinaigrette.

Lemon Juice – Provides brightness and acidity.1

Dijon Mustard – Adds mild heat and body to the dressing.

Fresh Dill – Brings herbal, slightly citrusy flavor—preferable to dried.

Salt & Pepper – Essential to enhance and balance flavors.

Preparation and Assembly

Preparing this salad is a breeze, taking only about 15 minutes from start to finish. Begin by using a vegetable peeler or mandoline to shave the carrots and radishes into thin ribbons.

This technique not only makes the vegetables easier to eat but also allows them to absorb the dressing beautifully.

Once the vegetables are ready, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl.

This dressing is key to tying all the flavors together, providing a tangy finish.

How to Make This Recipe

1. Shave the Veggies
   
   Use a vegetable peeler to shave carrots into ribbons. Use a mandoline or sharp knife to thinly slice the radishes.
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2. Mix the Dressing
   
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, chopped dill, salt, and pepper.
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3. Toss and Chill
   
   In a large bowl, combine the carrots and radishes. Pour dressing over and toss gently to coat. Let it sit for 5–10 minutes.
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4. Serve
   
   Serve chilled or at room temperature, topped with extra dill if desired.

Serving Suggestions

This salad can be served in various ways. For a more elegant presentation, transfer the salad to a serving platter or arrange it on individual plates.

The vibrant colors of the carrots and radishes against a white plate create a stunning visual that is sure to impress your guests.

Garnishing with fresh dill not only enhances the flavor but also adds a pop of green that complements the orange and pink hues of the vegetables.

This dish is perfect as a light lunch or as a side for dinner, pairing well with grilled meats or seafood.

This spring-fresh salad pairs beautifully with:

• Roast chicken or turkey
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• Grilled fish like salmon or trout
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• Brunch fare like frittatas or quiche
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• Ham, pork loin, or lamb
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• Lentil or white bean-based dishes

Nutritional Benefits

Each serving of this salad is packed with nutrients while remaining light and refreshing. With only 120 calories per serving, it’s a guilt-free option that provides essential vitamins and minerals.

The carrots offer a good source of beta-carotene, while radishes add a peppery crunch that aids digestion.

The healthy fats from the extra virgin olive oil contribute to heart health, making this salad not only delicious but also beneficial for your well-being.

Enjoying this dish regularly can be a great way to incorporate more vegetables into your diet.

Variations and Customizations

This salad is versatile and can be easily customized to suit your taste preferences. Consider adding other vegetables such as cucumbers or bell peppers for added crunch and color.

For a protein boost, toss in some chickpeas or grilled chicken.

If you prefer a different flavor profile, experiment with various herbs like parsley or cilantro instead of dill.

You can also adjust the acidity of the dressing by adding more lemon juice or even a splash of vinegar for a tangier taste.

Tips for the Best Shaved Carrot & Radish Salad with Dill & Dijon Dressing

Slice the vegetables thinly for the best texture—Y-peelers and mandolines work best. Taste and adjust the dressing before adding it to the salad; more lemon or dill can boost freshness.

Letting the salad rest 5–10 minutes before serving allows the flavors to meld. This dish is best cold or lightly chilled for peak crispness.

Final Thoughts

This shaved carrot and radish salad is a delightful addition to any meal. Its vibrant colors and fresh flavors make it a standout dish that is both healthy and satisfying.

Whether enjoyed on its own or as a side, it’s sure to become a favorite in your recipe repertoire.

With its simple preparation and beautiful presentation, this salad is perfect for gatherings or a quick weeknight dinner.

Embrace the freshness of seasonal produce and enjoy the crunch of this delightful dish!

Storage and Warming of Leftovers

Store in an airtight container in the refrigerator for up to 2 days. The vegetables will soften slightly, but they will still taste great.

Do not freeze or reheat.

Best served cold or at room temperature.