Carrot Ribbon Salad
If your salad rotation is feeling a little… boring, this carrot ribbon salad fixes that fast. It’s crisp, a little spicy, a little creamy, and exactly the kind of thing you throw together when you want something fresh but still interesting.
Full of shaved heirloom carrots dressed in a tahini vinaigrette that hits all the right notes, nutty, bright, and just sweet enough, finished with jalapeño for heat and dill for that herby lift.
Ingredients
Use a vegetable peeler to shave the carrots into long, thin ribbons and place them in a large bowl.
In a separate bowl, whisk together the tahini, algae cooking oil, red wine vinegar, maple syrup, and lemon juice until smooth and well combined.
Pour the dressing over the carrots and toss with tongs until the ribbons are evenly coated.
Transfer to a serving dish and finish with thinly sliced jalapeño and fresh dill sprigs.
