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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.
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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
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