Our Mediterranean Carrot Ribbon Salad Is the Easy Spring Side Dish You’ve Been Looking For

This spring salad recipe skips the expected shredded carrots and calls for long ribbons of rainbow carrots. Once peeled, the carrot ribbons are dressed with a creamy feta dressing and tossed with chickpeas, herbs, and cucumbers. The result is a vibrant Mediterranean salad that’s delicious twirled onto a fork or stuffed into a pita. We’ll walk you through how to make carrot ribbons and our preferred method for shaking up this satisfying salad.

Tips for Making Carrot Salad

Keep these helpful tips in mind when making this recipe for carrot ribbon salad.

• A wide Y-shaped peeler is our Test Kitchen’s choice for making long, thick carrot ribbons.
• We used rainbow carrots to make our salad. If you’re having trouble finding them in the grocery store, swap in all orange carrots instead.
• If you like a bit of heat, add a sprinkle of crushed red pepper flakes to the jar. You can also drizzle in a spicy sauce like harissa.
• If you want a bit more crunch, add in crunchy roasted chickpeas instead of canned. If you’re making the salad ahead, add the roasted chickpeas just before serving so they don’t get soggy.
• We like to serve this carrot salad with grilled chicken or steak. It’s also delicious alongside fish (we love cedar plank salmon) or a piece of baked tofu.
• Don’t feel like eating a bowl of salad? Try stuffing this recipe into a pita for an easy lunch idea.
• Store any leftover carrot salad in the fridge for a day or two. It will soften the longer it sits.