Getting your hands on a Y-shaped vegetable peeler is the secret to long and beautiful carrot ribbons. Although we used regular carrots here, multicolored carrots would make a vibrant addition to this salad. To save time, make the dressing and carrot ribbons ahead of time. Pro tip: Soak the ribbons in ice water to get a nice distinct curl.

Adam Dolge
This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary test

Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Whisk together fresh lemon juice, honey, kosher salt, and black pepper in a small bowl; whisk in olive oil. Toss together carrots, shaved into long strips; arugula; coarsely chopped fresh flat-leaf parsley; and lemon juice mixture. Divide among 4 plates. Top evenly with 1 oz. crumbled goat cheese and 3 Tbsp. chopped toasted pecans.


Nutrition Facts

119 calories; fat 9g; saturated fat 2g; protein 3g; carbohydrates 9g; fiber 2g; sugars 6g; added sugar 3g; sodium 188mg.