Spring Into Peak Salad Season With Carrot Ribbon Salad

This light, vibrant, and refreshing carrot salad features ribbons of crisp, multi-colored carrots marinated in a punchy fish sauce vinaigrette. Fresh herbs add brightness, and tender cooked shrimp make the dish hearty enough to serve as a main. The colorful carrot ribbons also make for a stunning presentation making this salad equal parts showstopper and crowd-pleaser. Shake the carrots and herbs with the vinaigrette in a deli container or assemble the salad in a large bowl and finish with all the toppings.

What kind of peeler is best to make carrot ribbons? 

A Y-peeler is the best tool for making long carrot ribbons, thanks to its wide, horizontal blade. You can also use a mandoline for thin, uniform ribbons, but a Y-peeler is generally safer and easier to control.

What is Vietnamese fish sauce?

Vietnamese fish sauce is a fermented condiment typically made from anchovies and sea salt, though other types of fish, such as mackerel or small shrimp, can also be used. It is traditionally fermented in wooden barrels, which contribute to its signature concentrated flavor. You can substitute Vietnamese fish sauce with Thai fish sauce, but the result will be slightly sweeter.

Notes from the Food & Wine Test Kitchen

This recipe calls for pre-cooked shrimp, which you can buy frozen at the grocery store. You can also poach or grill your own shrimp, or swap in another protein like grilled steak or shredded rotisserie chicken.

Make ahead

Store vinaigrette in an airtight container in the refrigerator for up to three days.

This recipe was developed by Jasmine Smith; the text was written by Andee Gosnell.