Carrot Zucchini Ribbon Salad


  • 3 medium peeled carrots – cut into long ribbons with peeler
  • 1 large zucchini, peeled and cut into long ribbons with peeler
  • 1 tbsp. fresh lime juice
  • 1 tsp. olive oil
  • 1/8 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup fresh cilantro, chopped



  • Whisk together 1 tbsp lime juice, 1 tsp oil, 1/8 tsp red chili powder, 1/4 tsp salt, and 1/4 tsp pepper in a large bowl.
  • Use a vegetable peeler to cut 3 medium peeled carrots into long ribbons. Stop peeling when you reach core; discard the cores.
  • Shave 1 large zucchini into ribbons; stop peeling when you reach the seeds; discard.
  • Cut all the ribbons in half.
  • Add ribbons and 1/4 cup chopped cilantro to the bowl with the dressing; toss until evenly coated.
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