Vegetable Ribbon Salad Recipe

Name: Vegetable Ribbon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 carrots different colored, or regular ones; 1 zucchini; coconut fresh, thinly sliced; 1 clementine or orange; 1/4 cup pomegranate seeds; glazed pecan handful of toasted and, or walnuts; 2 tablespoons maple syrup; 1 teaspoon black pepper; 1/2 teaspoon paprika; 1 pinch salt; 1 lemon

Servings: persons

5 carrots different colored, or regular ones
1 zucchini
coconut fresh, thinly sliced
1 clementine or orange
1/4 cup pomegranate seeds
glazed pecan handful of toasted and, or walnuts
2 tablespoons maple syrup
1 teaspoon black pepper
1/2 teaspoon paprika
1 pinch salt
1 lemon

1
Wash the carrots and zucchini.
2
Pat dry.
3
Use a vegetable peeler to make long ribbons with the carrots and zucchini.
4
Peel a few slices from the coconut and keep aside.
5
Mix all the vegetables and pomegranate in a bowl.
6
Peel the clementine and add the slices, maple syrup, lemon juice and salt.
7
Toss to mix well.
8
Season with black pepper and paprika.
9
Finally top with glazed pecans.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 carrots different colored, or regular ones, 1 zucchini, coconut fresh, thinly sliced, 1 clementine or orange, and more.

Yes, Vegetable Ribbon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Ribbon Salad

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