Carrot Ribbon Salad

Carrot Ribbon Salad

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Thin strips of carrot are marinated in lemon juice and champagne vinegar. Minced chive and chive flowers make this a perfect springtime recipe. My friend Betsy shared this recipe with me recently, and I love it.


Serves: 6 

  • 450g carrots
  • 1/2 lemon, juiced
  • 1 tablespoon champagne vinegar
  • 1 tablespoon minced chives
  • chive flowers

Preparation:15min  ›  Extra time:30min  ›  Ready in:45min 

  1. Peel the carrots and cut in half length ways. Slice into 8 to 10cm long thin strips. Place in a bowl.
  2. Squeeze lemon juice over carrots then add vinegar. Stir in minced chives. Set aside for 30 minutes to an hour.
  3. Give the carrots a stir then sprinkle chive flowers over the carrots. Serve.

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