This Spicy Carrot Ribbon Salad is a vibrant, crunchy side dish that proves healthy eating doesn’t have to be boring. Inspired by the viral raw carrot salad trend, this 15-minute recipe adds a gourmet kick with fresh jalapeño, lime zest, and chopped pistachios. Best of all, it is strictly heart-healthy and low sodium (only 49mg per serving). If you are looking for even more highly flavorful recipes without the salt, check out our delicious collection of low sodium recipes! Whether you serve it at a picnic, barbecue, or as a light lunch, this easy salad delivers bold flavor without the salt shaker.
For more light and refreshing meal ideas, explore our full collection of healthy salad recipes that are perfect for any season. You can also complete your dinner menu by browsing our wide variety of nutritious side dishes that pair well with any main course.
This raw salad maximizes the natural fiber and nutrients of fresh carrots by skipping heavy cooking methods that can sometimes degrade vitamins. Instead of relying on high-sodium bottled dressings, it uses a bright combination of citrus, garlic, and agave to create bold flavor that remains heart-smart and blood-pressure friendly.
Because raw carrots are hearty, this salad holds up better than leafy greens. It can be stored in an airtight container in the refrigerator for up to 5 days. The flavors actually meld and improve after sitting for an hour or two.
For the best texture and presentation, yes. Peeling the outer skin removes any bitterness and dirt. Continue using your vegetable peeler on the clean carrot to create the long, delicate ribbons characteristic of this dish.
Absolutely. To reduce the heat, remove all seeds and ribs from the jalapeño before slicing, or simply use less of it. You can also omit the pepper entirely for a sweet and zesty version that is kid-friendly.
You can swap pistachios for roasted peanuts, sliced almonds, or sunflower seeds. If you need a nut-free option, pumpkin seeds (pepitas) add a great crunch that pairs well with the lime dressing.
If you enjoy fresh, crunchy textures, you will love these other vibrant salad recipes that are packed with bold flavors. These heart-healthy options are perfect for light lunches or colorful side dishes.
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Recipe yields 4 servings
Trim ends off carrots. Using a vegetable peeler, peel carrots into long ribbons. Place carrot ribbons in a large mixing bowl.
In a small mixing bowl, whisk together the olive oil, lime zest, lime juice, distilled white vinegar, agave nectar and garlic. Pour over carrot ribbons and toss to combine. Add jalapeño, pistachios, parsley, and black pepper; toss to combine.
Cover and refrigerate for at least 1 hour before serving to allow flavors to blend together. Serve cold and enjoy. Store leftovers in an airtight container in the refrigerator for up to 5 days.
If you find making ribbons with a vegetable peeler too time-consuming, you can use other tools to prep the carrots:
For Sweetener: If you don't have agave nectar, you can substitute an equal amount of honey or pure maple syrup.
For Acid: Fresh lemon juice can work in a pinch if you are out of limes, though lime pairs best with the jalapeño and cilantro.
For Oil: Avocado oil or walnut oil are great heart-healthy alternatives to olive oil in this dressing.
For Herbs: Cilantro lovers can double the amount, while those who dislike it can use fresh parsley or even chopped fresh mint for a unique twist.