Balsamic Cucumber and Carrot Ribbon Salad

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Balsamic Cucumber and Carrot Ribbon Salad

Pretty, pretty, pretty. And it doesn’t take much. If you own a vegetable peeler you’re in business.

  • Duration
  • Prep Time
  • 6Servings


  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons finely chopped shallots
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey
  • Kosher salt
  • Freshly ground black pepper
  • 1 large cucumber
  • 3 large carrots
  • 1 pint multicolored grape tomatoes, halved
  • 2 cups watercress, cut into 2-inch pieces
  • Suggested Garnishes: pomegranate arils


1. In a small bowl, combine vinegar, oil, shallots, mayonnaise, honey, salt and pepper and whisk well until dressing comes together. Set aside.

2. Using a vegetable peeler, peel cucumber and carrots into long ribbons. Transfer to a large bowl and add tomatoes and watercress. Add dressing and toss lightly to coat well. Serve immediately or refrigerate undressed for up to 1 hour.

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