The Pioneer Woman Tasty Kitchen
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Carrot Ribbon Salad

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Level: Easy

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Description

Thinly sliced carrots tossed in a tangy vinaigrette and topped with toasted pistachios.

Ingredients

  • 5-½ pounds Carrots
  • ¼ cups Chopped And Toasted Pistachios, For Topping
  • FOR THE DRESSING:
  • 4  Scallions, Sliced
  • 3 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Honey
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 teaspoon Salt
  • 5 Tablespoons Olive Oil

Preparation

Thinly slice carrots lengthwise (using a vegetable peeler or mandoline), or horizontally into thin coins. Place in a large bowl.

In a small bowl, make the dressing. Mix scallions, vinegar, honey, red pepper, salt, and olive oil.

Drizzle dressing over carrots and mix until evenly coated. Top with pistachios.

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