Carrot Ribbon Salad | Midwest Living

Carrot Ribbon Salad

Carrot Ribbon Salad

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  • Makes: 12 servings
  • Yield: 12 side-dish servings
  • Prep 20 mins
  • Chill 2 hrs

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  • 2 cups shelled fresh peas
  • 1 pound large carrots
  • 1 cup thinly sliced green onions
  • 1/2 cup honey
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. In a saucepan, cook peas in a small amount of boiling water for 2 to 3 minutes or just until crisp-tender. Drain and rinse with cold running water until cool. Peel carrots. Using a vegetable peeler, peel carrots lengthwise into very thin strips.
  2. In a large mixing bowl combine peas, carrots, and green onions. In a small mixing bowl combine honey, vinegar, salt, and black pepper. Pour dressing over vegetables and toss gently. Cover and chill 2 to 4 hours. Serve with a slotted spoon.

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