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Carrot Ribbon Salad

Carrot ribbon salad with crisp greens and a bright citrus vinaigrette. Toss ribboned carrots with cherry tomatoes and corn for crunchy bite and a creamy-meets-zesty finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Salad base
  • 4 carrots Cut into ribbons using a peeler.
  • 4 oz mixed greens Rinse and dry well.
  • 1 cup cherry tomatoes Halve if large.
  • 1 cup corn Cook if using fresh; drain well if using canned.
Citrus vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tsp honey Optional; balances tart citrus.
  • 1 tsp Dijon mustard
  • 0.5 tsp salt Adjust to taste.
  • 0.25 tsp black pepper Adjust to taste.
  • 2 tbsp cream cheese Helps create a creamy, lightly emulsified dressing.

Equipment

  • 1 sheet pan

Method
 

Warm the corn
  1. Preheat the oven to 425°F (220°C). Spread the corn on a sheet pan and roast for 20 to 25 minutes until lightly golden, then let it cool for 5 minutes.
Make carrot ribbons
  1. Peel the carrots into long ribbons. Keep ribbon pieces in a loose bundle so they toss evenly with the greens.
Build the citrus vinaigrette
  1. Whisk olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and black pepper in a bowl until combined. Whisk in cream cheese until smooth and glossy, using a few extra stirs to fully emulsify.
Toss and finish
  1. In a large bowl, add mixed greens, cherry tomatoes, and roasted corn. Toss gently with the carrot ribbons just before serving so the ribbons stay crisp and vivid.
  2. Pour the citrus vinaigrette over the salad and toss until lightly coated. Taste and adjust seasoning, then serve immediately.

Notes

Prep ingredients ahead so the salad stays crisp: ribbon the carrots, halve the tomatoes, and cook/roast the corn up to the same day. Store leftovers in the refrigerator up to 2 days, but note the carrot ribbons may soften; toss again with a spoonful of vinaigrette right before eating. Freezing is not recommended. For a dairy-free option, replace cream cheese with a dairy-free cream-style spread or use extra Dijon plus a small spoon of olive oil to help emulsify.