Rainbow Ribbon Salad

4

This ribbon salad transforms everyday vegetables into a beautiful, fresh dish that feels special without extra effort. Using a simple mandolin slicer, you can create soft, curled ribbons that make eating vegetables more enjoyable and visually appealing.

Order my favorite mandolin slicer here

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Rainbow Ribbon Salad

Carlisa Krenek
This ribbon salad transforms everyday vegetables into a beautiful, fresh dish that feels special without extra effort. Using a simple mandolin slicer, you can create soft, curled ribbons that make eating vegetables more enjoyable and visually appealing.
Course Appetizer, Dairy Free, Gluten Free, Heart Healthy, Lunch, Salad, Sides
Cuisine Wellflex
Servings 0
Calories 120 kcal

Equipment

Ingredients
  

  • Vegetables
  • 2 zucchini
  • 1 yellow squash
  • 2 large carrots
  • 1 cucumber
  • 1 small beet optional for color
  • Toppings
  • ½ cup strawberries sliced
  • ¼ cup pomegranate seeds
  • ¼ cup walnuts chopped
  • 2 tablespoons red onion thinly sliced
  • Fresh mint leaves
  • ________________________________________
  • Citrus Dressing
  • Light clean, and perfect for this style of salad.
  • Ingredients
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup optional
  • Pinch of salt
  • 1 –2 tablespoons water to thin

Instructions
 

  • How to Make Ribbon Salad
  • Wash and trim all vegetables
  • Using a mandolin, slice vegetables lengthwise into thin ribbons
  • Set carrots to a slightly thicker setting for better texture
  • Gently stack and roll some ribbons into loose curls
  • Arrange ribbons on a board or in a bowl (do not toss yet)
  • Sprinkle toppings over the top
  • Serve dressing on the side or drizzle lightly just before serving
  • ________________________________________

Notes

Estimated Macros (per serving)
  • Calories: approximately 120
  • Protein: approximately 3g
  • Carbohydrates: approximately 14g
  • Fat: approximately 6g
Prep Time
15 minutes
Cook Time
0 minutes
Equipment
  • Mandolin slicer
  • Cutting board
  • Knife
  • Small mixing bowl
Time-Saving Tips
  • Slice vegetables ahead and store in an airtight container
  • Use pre-packaged pomegranate seeds
  • Make dressing 2–3 days in advance
Grocery List
Produce
  • Zucchini
  • Yellow squash
  • Carrots
  • Cucumber
  • Beet
  • Strawberries
  • Lemon
  • Orange
  • Mint
  • Red onion
Pantry
  • Dijon mustard
  • Maple syrup
  • Walnuts
The Tool That Changed My Salads
This is the slicer I use to create these ribbons. It makes everything quick, easy, and consistent.
Insert your affiliate link here.
Helpful Notes
  • Keep dressing separate until ready to serve
  • Pat cucumbers dry if they release excess moisture
  • Lightly mix colors for the most beautiful presentation

Nutrition

Serving: 1.5cupsCalories: 120kcalCarbohydrates: 14g
Keyword Appetizers, Gluten Free, Heart Healthy, Lower Cholesterol, Lunch, WFPB No Oil, WFPB salad, Whole Food Plant Based no oil
Tried this recipe?Let us know how it was!

Let your meals be as beautiful as they are nourishing. Whether you are putting together a quick lunch or creating something special for guests, this ribbon salad is a simple way to elevate everyday ingredients.

Have questions or want to share your version? I would love to hear from you. Leave a comment or send a message.

And if you have not yet downloaded my free ebook Radiance From Within, this is a great place to begin your journey toward vibrant, whole-body wellness.

State of Well-being
with Carlisa Krenek/Founder of The Wellflex Method
carlisakrenek.com

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