Grab your vegetable peeler and get ready! This Veggie Ribbon Salad, tossed in zesty homemade dressing and topped with crunchy almonds and tangy feta, is ready in just 10 minutes.
With a trusty vegetable peeler and some creativity, I’ve been dreaming up delightful dishes, like this vibrant and easy-to-make Veggie Ribbon Salad.
It’s a dish that’s not only delicious but also reflects my love for using high-quality, fresh ingredients. When I shared my Vegan Potsticker recipe, I told you about my obsession with high-quality herbs and spices and why I love working with Frontier Co-op.
Table of Contents
Reasons to Love This Ribbon Salad
- People love the fresh, crisp texture of the thinly sliced vegetables in this Vegetable Ribbon Salad, offering a satisfying crunch in every bite.
- This salad is a versatile side dish and can be customized with your favorite vegetables and dressings.
- Perfect for hot days or as a light meal, the Vegetable Ribbon Salad is refreshing.
Recipe Ingredients
- Zucchini: Mild and slightly sweet with a crisp, fresh texture and provides a refreshing crunch.
- Roasted Almonds: Nutty and savory with a crunchy texture. These add a rich, toasty flavor and a satisfying crunch.
- Arugula Leaves: Peppery and slightly bitter with a tender, leafy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: For an added touch, consider garnishing with fresh herbs like parsley or cilantro for a burst of flavor. A sprinkle of toasted sesame seeds or sunflower seeds can add extra crunch, while a drizzle of balsamic glaze provides a hint of sweetness. You can also add shaved Parmesan cheese for a rich, savory finish.
- Switch Zucchini with Cucumber: Swap out the zucchini for the thin strips of cucumber. Cucumber has a similar refreshing, mild taste and crisp texture.
How to Make Vegetable Ribbon Salad
Step #1: Whisk the dressing ingredients together in a small bowl and set aside.
Step #2: Cut the ends off the squash, zucchini, and carrots. Use a vegetable peeler to peel the vegetables into thin ribbons.
Step #3: Place the veggie ribbons and arugula into a large bowl. Toss with the prepared dressing. Top with almonds and feta. Serve at room temperature.
Expert Tips
- Achieve Uniform Vegetable Ribbons: Use a sharp vegetable peeler or mandoline slicer to achieve uniform, thin ribbons. Applying consistent pressure while peeling will help create even slices.
- Toss Right Before Serving: For the freshest taste and best texture, toss the salad with the dressing just before serving. This keeps the vegetable ribbons crisp and ensures the flavors are vibrant and well-blended.
Frequently Asked Questions
You can add cooked chicken, shrimp, or tofu to the salad for extra protein. These options complement the fresh vegetables and can be tossed in just before serving.
Using a pair of salad tongs or your hands is best for gently tossing the Vegetable Ribbon Salad. This helps evenly distribute the dressing without breaking or bruising the delicate vegetable ribbons.
Storage Info
To store the Vegetable Ribbon Salad, place it in an airtight container in the refrigerator, where it will stay fresh for up to 2 days.
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Vegetable Ribbon Salad Recipe
Ingredients
For the Dressing
- 2 tablespoons extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1/2 tsp Frontier Dried Sweet Basil Leaf
- 1/4 teaspoon Frontier Garlic Powder
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground Frontier Black Peppercorns
For the Salad
- 1 yellow summer squash
- 1 zucchini
- 2 small carrots
- 1/4 cup roasted almonds - roughly chopped
- 3 cups arugula leaves
- 1/4 cup crumbled feta cheese
Instructions
- Whisk the dressing ingredients together in a small bowl and set aside.
- Cut the ends off the squash, zucchini, and carrots. Use a vegetable peeler to peel the vegetables into thin ribbons.
- Place the veggie ribbons and arugula into a large bowl. Toss with the prepared dressing. Top with almonds and feta. Serve at room temperature.
NOTES
Nutrition
