How do you make ribbon carrots?

Use a Y-peeler or mandoline: pull lengthwise to create wide, paper-thin strips that curl in ice water.

What does it mean to ribbon a carrot?

It means shaving the carrot into long, flat strands—thinner than julienne—so dressing coats a larger surface and texture stays crisp.

Our lemon-honey version is 82 kcal per 1-cup serving; mayo-raisin rises to about 145 kcal.

Combine ribbon (or grated) carrots with mayo, raisins, a splash of apple-cider vinegar, pinch of sugar, and chill one hour for flavors to meld.

Scale

4 medium carrots, ribboned

1 Tbsp fresh lemon juice

1 tsp raw honey

½ Tbsp extra-virgin olive oil

Pinch pink Himalayan salt

2 Tbsp chopped pistachios

Cracked black pepper, to taste

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1. Ribbon the carrots with a Y-peeler.

2. Soak ribbons in ice water for 2 minutes; drain well.

3. Whisk lemon juice, honey, olive oil, and salt in a bowl.

4. Add carrot ribbons; toss gently to coat.

5. Top with pistachios and black pepper; serve immediately.

Ice soak keeps ribbons crisp and curly.

Vegan swap: replace honey with 1 tsp maple syrup or agave.

Grandma’s twist: substitute dressing with 2 Tbsp mayo and 1 Tbsp raisins.

Store up to 24 h in airtight container; stir before serving.