This light and refreshing salad features thin, elegant ribbons of fresh carrots tossed in a tangy vinaigrette. The crisp texture and natural sweetness of the carrots pair beautifully with citrus or herb dressings, nuts, and seeds. It’s a vibrant, healthy side dish perfect for spring and summer meals. You can elevate it further with additions like arugula, feta, or dried cranberries for a flavorful, colorful plate.
Ingredients
- 1/4 cup mayonnaise
- 1 1/2 tablespoons white sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon kosher salt
- 4 carrots, peeled into wide ribbons using a vegetable peeler (about 4 cups)
- 1/3 cup crumbled cooked bacon
- 1/3 cup thinly sliced shallots
- 3 tablespoons dried sweetened cranberries
- 3 tablespoons honey-roasted pecan pieces
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Instructions
- Gather all ingredients.
- Whisk together mayonnaise, sugar, vinegar, and salt in a 1-quart container with a lid.
- Add carrots, bacon, shallots, cranberries, pecan pieces, and parsley; cover and shake until carrots are evenly coated in mayonnaise mixture.
- Transfer to a serving bowl and garnish with parsley.