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Spicy Carrot Ribbon Salad Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Spicy Carrot Ribbon Salad

by Tamar Adler
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

Crushed red pepper gives this pretty carrot salad some heat, while coriander seeds and fresh parsley add a slight Middle Eastern flavor. Try it with dishes like braised lamb and chicken stew. Serves 4

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients carrots limes kosher salt more more
1 lb. medium carrots (about 5)
2 Tbs. fresh lime juice
Kosher salt
1/2 small red onion, thinly sliced (about 1/2 cup)
1 tsp. coriander seeds, crushed
1/8 tsp. crushed red pepper flakes
2 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. extra-virgin olive oil

Peel the carrots, then shave them with the vegetable peeler into long, thin ribbons; you’ll have about 4 cups.

In a medium bowl, toss the carrots with 1 Tbs. of the lime juice and 1/4 tsp. salt and let sit for 10 to 15 minutes.

Meanwhile, in a small bowl, combine the onion with the remaining 1 Tbs. lime juice, the coriander seeds, pepper flakes, and 1/4 tsp. salt. Let sit for 10 minutes, then add to the carrots along with the parsley. Toss to combine, drizzle with olive oil, and serve.

nutrition information (per serving):
Calories (kcal): 80; Fat (g): 3.5; Fat Calories (kcal): 35; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 210; Cholesterol (mg): 0; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 121 , pp. 75
December 19, 2012

user reviews

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Star Star Star Star Star by Justin2907, 3/7/2013I was a bit hesitant about making this salad, so I made just one serving for myself. It's fantastic! Bright, fresh, crunchy and zesty. The lime juice goes very well with the carrots and does not overpower them at all. Will def. make the full recipe next time.
Star Star Star Star Star by Amy, 2/25/2013Fantastic. Loved this.
Star Star Star Star Star by Pielove, 1/24/2013Fresh, zippy, and crunchy-- everything one would want in a winter salad. I got bored with making ribbons and just shredded the carrots in my food processor.