This Ribbon Salad with Orange Vinaigrette is a light, vibrant dish made with thinly shaved ribbons of vegetables tossed in a citrusy dressing. It’s as beautiful to look at as it is delicious, making it a perfect side dish for spring and summer meals. Fresh, crunchy, and packed with flavor, it’s an easy way to elevate your everyday salad.

Why You’ll Love This Recipe

Refreshing and colorful presentation
Simple ingredients with bold flavors
Perfect for meal prep or entertaining
A healthy, veggie-packed option
Quick to prepare and highly customizable

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Zucchini
Carrots
Cucumber
Red bell pepper
Fresh parsley
Orange juice
Olive oil
Dijon mustard
Honey
Apple cider vinegar
Salt and pepper

directions

Wash all vegetables thoroughly.
Use a vegetable peeler or mandoline to shave the zucchini, carrots, and cucumber into long, thin ribbons.
Thinly slice the red bell pepper.
In a bowl, whisk together orange juice, olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper until well combined.
Toss the ribboned vegetables with the dressing until evenly coated.
Garnish with freshly chopped parsley.
Serve immediately or chill in the fridge for a crisper texture.

Servings and timing

This salad serves 4 people. Prep time is approximately 15 minutes. No cooking required.

Variations

Add crumbled feta or goat cheese for a creamy contrast.
Toss in some toasted nuts like almonds or pistachios for crunch.
Swap parsley with mint or basil for a different flavor.
Add thinly sliced radishes for an extra bite.
Include spiralized veggies for more texture variety.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Due to the moisture content in the vegetables, it’s best consumed fresh. Do not freeze. Reheating is not necessary or recommended, as this is a cold salad.

FAQs

What is a ribbon salad?

A ribbon salad is made by peeling vegetables into long, thin ribbons using a peeler or mandoline, offering a unique texture and visual appeal.

Can I make this salad ahead of time?

Yes, but it’s best enjoyed fresh. You can prep the dressing and veggies separately and combine them just before serving.

Can I use bottled orange juice for the vinaigrette?

Fresh orange juice is recommended for the best flavor, but bottled juice can work in a pinch.

What other vegetables work well in a ribbon salad?

Beets, radishes, and summer squash are all great additions.

Is this salad vegan?

Yes, it is vegan if you use maple syrup instead of honey.

What protein can I add to make it a full meal?

Grilled chicken, shrimp, or chickpeas pair well with this salad.

Can I use lemon juice instead of orange?

Yes, though it will alter the flavor profile. Lemon will make the vinaigrette tangier.

How do I keep the vegetables from getting soggy?

Dress the salad just before serving to maintain the crispness of the vegetables.

Is a mandoline necessary?

Not at all. A good-quality vegetable peeler works just as well.

Can I serve this salad at room temperature?

Yes, but it is most refreshing when served chilled.

Conclusion

Ribbon Salad with Orange Vinaigrette is a delightful combination of fresh, crisp vegetables and a bright, citrusy dressing. It’s a stunning and healthy dish that can accompany any meal or stand alone as a light lunch. Quick to prepare and easy to customize, this salad is bound to become a seasonal favorite.

Ribbon Salad with Orange Vinaigrette