Best 2 Ribbon Vegetable Salad Recipes

Ribbon vegetable salad, also known as rainbow salad, is the perfect dish when you are looking for a refreshing and colorful meal. Made with a variety of thinly sliced vegetables, this salad is not only visually appealing but also packed with nutrients. The combination of crunchy and tender textures, along with the vibrant colors of the vegetables, makes this salad a delightful treat for both the eyes and the taste buds. Whether you are looking for a light lunch or a healthy side dish, ribbon vegetable salad is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY

Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 zucchinis
2 yellow squashes
2 carrots
2 cups grape tomato
olive oil, for drizzling
salt, to taste
pepper, to taste
2 cups fresh basil
1 cup fresh parsley
½ cup cashews
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
½ cup olive oil

Steps:

Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

RIBBON VEGETABLE SALAD

Ribbon Vegetable Salad image

Categories Salad Vegetable Side No-Cook Quick & Easy Low Cal Vinegar Celery Cucumber Carrot Summer Healthy Sesame Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 medium English cucumber
2 large carrots
2 large celery ribs
2 scallions
2 teaspoons seasoned rice vinegar, or to taste
1/8 teaspoon Asian sesame oil

Steps:

Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well.

Tips:

Use a variety of vegetables. This will give your salad color, texture, and flavor. Some good options include carrots, celery, cucumbers, radishes, and bell peppers.
Cut the vegetables into thin ribbons. This will help them absorb the dressing more easily.
Use a sharp knife. This will make it easier to cut the vegetables into thin ribbons.
Make the dressing ahead of time. This will give the flavors time to meld.
Store the salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Ribbon vegetable salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a healthy and refreshing side dish, give ribbon vegetable salad a try!

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