Carrot Ribbon Salad – A Fresh, Easy Appetizer You Can Make Ahead

Why I Love This Recipe

Hi, I’m Sarah—home cook, dog mom, and the recipe lover behind Easy Peasy Recipes. This carrot ribbon salad brings together all the things I care about in a dish: it’s quick, gorgeous, and actually satisfying. I came up with this one on a whim while trying to prep a light vegetarian bite for brunch. I had a few leftover carrots, fresh herbs, and a tub of ricotta in the fridge. I figured—why not roll it all together?

What I ended up with was this beautiful bite: soft, blanched carrot ribbons filled with lemony ricotta, rolled into perfect little scrolls. They’re elegant enough for company, easy enough for a Tuesday night, and nutritious enough to feel good about. Every time I make this carrot ribbon salad, it reminds me that delicious food doesn’t need to be complicated. Sometimes, the best meals come from what you already have in your fridge.

Plus, it fits so many needs—vegetarian, gluten-free, customizable, and quick. If you love my air fryer cottage cheese chips or lemon herb salmon, this one brings that same balance of ease and freshness.

I also love how well this recipe holds up for meal prep. You can prep everything in advance, store it, and just assemble before serving. And if you’re serving a crowd? Double the batch and make a platter. Trust me—they disappear fast.

Step-by-Step Instructions

This carrot ribbon salad comes together in under 20 minutes and requires no special tools other than a vegetable peeler. It’s an easy, elegant recipe that turns a few fresh ingredients into a beautiful appetizer. Follow these simple steps to create a carrot ribbon salad that’s as delicious as it looks.

Ingredients You’ll Need:

1. 4 large carrots, peeled into ribbons
2. 1 cup whole milk ricotta
3. 1 tsp lemon zest
4. 1 garlic clove, finely minced
5. 1 tbsp chopped fresh parsley
6. Salt and pepper to taste
7. Optional: red pepper flakes, toasted pine nuts, olive oil for drizzling

Steps:

1. Peel the Carrots:
   Use a sharp vegetable peeler to slice long, even ribbons from the carrots. This forms the base of your carrot ribbon salad, so aim for consistent width.
2. Blanch Briefly:
   Boil the ribbons for 30 seconds, just enough to make them flexible. Transfer to an ice bath to cool. This gives the carrot ribbon salad its perfect texture.
3. Make the Filling:
   Mix ricotta with lemon zest, garlic, parsley, salt, and pepper. Add chili flakes for a kick. The creamy filling is the heart of your carrot ribbon salad.
4. Roll the Ribbons:
   Dry the ribbons well. Place a small spoonful of filling at one end and gently roll. Set seam-side down on your serving dish.
5. Garnish and Serve:
   Drizzle olive oil, sprinkle fresh herbs, and top with toasted nuts for a finished touch.

Now your carrot ribbon salad is ready to wow—fresh, flavorful, and totally fuss-free.

How to Serve It

One of the best things about this carrot ribbon salad is how elegant it looks with almost no effort. To serve, arrange the rolls seam-side down on a large platter or wooden board. A drizzle of olive oil, a sprinkle of fresh herbs, and a few toasted pine nuts can turn this into a centerpiece-worthy dish.

If you’re hosting brunch, serve this carrot ribbon salad alongside light mains like caprese pasta salad or roasted veggie bowls. The balance of creamy and crisp textures makes it a crowd-pleaser.

For a casual lunch, toss a few rolls onto a green salad or serve them with crackers and fruit. You can even pack them in lunchboxes—they hold up well chilled.

Wherever it’s served, this carrot ribbon salad adds color, flavor, and a little wow factor to the table.

Variations & Substitutions

One of the best things about this carrot ribbon salad is how flexible it is. The base ingredients are simple, but you can customize it in dozens of ways to suit what you’re craving or what’s in your fridge.

If you’re avoiding dairy, you can swap out the ricotta for a plant-based cheese. Store-bought vegan ricotta works well, but even a spoonful of herbed hummus or mashed avocado adds creaminess and flavor without using dairy.

Fresh herbs make a big difference. Try mixing in basil, dill, or mint for a new take on this carrot ribbon salad. Want it tangier? Add a splash of lemon juice or a pinch of lemon pepper to the filling.

For extra crunch, top each roll with crushed walnuts, pistachios, or even roasted seeds. A little texture makes every bite more exciting.

You can also make it more filling by stirring in soft white beans or a bit of silken tofu into the cheese mix. It keeps the smooth texture but adds some plant-based protein.

No matter how you spin it, this carrot ribbon salad adapts to your taste and keeps things fresh every time you make it.

How to Store It

This carrot ribbon salad is great for prepping ahead, whether you’re making it for a party or saving leftovers for later. The key is to store the components separately until you’re ready to serve.

If you haven’t rolled them yet, keep the blanched carrot ribbons and the ricotta filling in two airtight containers in the fridge. They’ll stay fresh for up to 3 days. When stored this way, assembling your carrot ribbon salad takes just a few minutes—perfect for a make-ahead spread alongside air fryer veggie chips or caprese pasta salad.

Already assembled rolls can be stored too, but they’re best eaten within 24 hours. Place them in a single layer in a sealed container, and avoid stacking—they’re delicate.

Freezing isn’t recommended. The texture of both ricotta and blanched carrots changes too much once thawed.

Whether you’re serving them chilled or letting them come to room temp, this carrot ribbon salad still tastes as good as it looks.

Conclusion

This carrot ribbon salad is one of those recipes you’ll come back to again and again. It’s colorful, fresh, and satisfying without being heavy—and best of all, it’s easy enough for any home cook to master. Whether you’re serving it at a brunch, bringing it to a potluck, or prepping lunches for the week, it never fails to impress. If you love approachable veggie-forward dishes, try pairing it with my creamy mushroom and spinach pasta or crunchy air fryer veggie chips for a complete, feel-good meal. Simple, delicious, and always a hit—that’s how I like it.