What vegetables are best for a low-carb ribbon salad?

Zucchini, cucumber, yellow squash, daikon radish, and fennel are excellent. They're low in carbs, slice cleanly, and hold dressing beautifully. Add small amounts of carrot for color and crunch.

Can I make a low-carb ribbon salad ahead of time?

Absolutely. Prep the ribbons and protein in advance, but store the dressing separately. Keep veggies in a sealed container with a damp paper towel to maintain crispness for up to 3 days.

Is low-carb ribbon salad suitable for keto diets?

Yes. Stick with non-starchy vegetables and a fat-rich dressing. Add keto-friendly proteins like grilled chicken, salmon, or boiled eggs to round out your macros.

What dressing can I use on a low-carb ribbon salad?

Oil-based dressings like lemon vinaigrette or tahini-lime are perfect. Avoid store-bought versions with hidden sugars. Homemade is best see our lemon garlic vinaigrette recipe above.

How do you make zucchini ribbons without a spiralizer?

Use a standard vegetable peeler, mandoline slicer, or sharp knife. Peel lengthwise for wide, lasagna-style ribbons. Salt, rest, and blot to reduce moisture.

Can I add protein to a low-carb ribbon salad?

Definitely. Add grilled chicken, bacon, shrimp, or even hard-boiled eggs. For plant-based eaters, try tofu, hemp seeds, or tempeh.

Low-Carb Ribbon Salad: The Best 6-Step Keto Recipe Guide

Name: Low-Carb Ribbon Salad: Easy, Colorful, and Keto-Friendly Meal Idea
Prep time: 20 min
Total time: 20 min
Cuisine: Low-Carb
Ingredients: 1 zucchini; 1 cucumber; 1 yellow squash; 1/2 daikon radish; 1 small carrot (optional); 1/4 fennel bulb; Salt, to taste; Fresh lemon juice; 2 tbsp olive oil; 1 clove garlic, minced; 1/4 cup Greek yogurt (optional); 1 tbsp tahini (optional); 1 boiled egg or 1/2 cup grilled chicken (optional protein)

Description

A vibrant, crunchy, and keto-friendly ribbon salad packed with low-carb vegetables and flavorful dressings—perfect for any occasion.

Ingredients

Scale

1 zucchini
1 cucumber
1 yellow squash
1/2 daikon radish
1 small carrot (optional)
1/4 fennel bulb
Salt, to taste
Fresh lemon juice
2 tbsp olive oil
1 clove garlic, minced
1/4 cup Greek yogurt (optional)
1 tbsp tahini (optional)
1 boiled egg or 1/2 cup grilled chicken (optional protein)

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Instructions

Wash and dry all vegetables.
Use a vegetable peeler, mandoline, or sharp knife to create thin ribbons of zucchini, cucumber, squash, daikon, carrot, and fennel.
Lightly salt the ribbons and let sit for 5–10 minutes to draw out moisture.
Blot ribbons gently with paper towels to remove excess water.
Prepare your dressing of choice (lemon garlic vinaigrette, creamy dill yogurt, or tahini-lime).
Combine ribbons in a large bowl and toss gently with dressing just before serving.
Top with optional protein such as grilled chicken or a boiled egg for a complete meal.

Notes

For best texture, dress the salad right before serving. Store prepped ribbons separately in the fridge with damp paper towels for up to 2 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Raw
Cuisine: Low-Carb

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 3g
Sodium: 120mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg