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Ribbon Salad with Orange Vinaigrette

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This Ribbon Salad with Orange Vinaigrette is a colorful, crunchy mix of shaved veggies like carrots and zucchini, tossed in a bright citrus dressing. It’s fresh, light, and full of natural sweetness with just the right zing. Perfect for spring and summer meals, or anytime you want to brighten up your plate.

Ingredients

Scale

For the Salad:

  • 2 medium carrots, peeled into ribbons

  • 1 medium zucchini, shaved into ribbons

  • 1 yellow squash, shaved into ribbons

  • 1/2 cucumber, peeled into ribbons

  • 1/4 red onion, thinly sliced (optional)

  • 1/4 cup chopped fresh mint or basil

  • 1/4 cup crumbled feta cheese or shaved Parmesan (optional)

  • Optional toppings: toasted pine nuts or slivered almonds for crunch

For the Orange Vinaigrette:

  • 1/4 cup fresh orange juice

  • 1 tablespoon orange zest

  • 2 tablespoons olive oil

  • 1 tablespoon white wine vinegar or champagne vinegar

  • 1 teaspoon honey or maple syrup

  • Salt and black pepper, to taste

Instructions

  1. Prep the veggies: Use a vegetable peeler or mandoline to shave the carrots, zucchini, squash, and cucumber into long ribbons. Add them to a large mixing bowl.

  2. Make the dressing: In a small bowl or jar, whisk together orange juice, zest, olive oil, vinegar, honey, salt, and pepper until well combined.

  3. Toss the salad: Pour the orange vinaigrette over the veggie ribbons and toss gently to coat.

  4. Finish and serve: Sprinkle with chopped herbs, cheese, and nuts (if using). Serve immediately or chill for 15 minutes before serving.

Notes

  • This salad is best served fresh while the veggies are crisp.

  • Great alongside grilled chicken, fish, or crusty bread.

  • Make it vegan by skipping the cheese or using a dairy-free alternative.

Find it online: https://ukfinda.com/ribbon-salad-with-orange-vinaigrette/