What is a summer ribbon salad made of?

A summer ribbon salad is made using thinly sliced ribbons of vegetables like zucchini, carrots, and cucumbers. These veggies are sliced lengthwise using a peeler or mandoline to create wide, flat strands. The salad is usually tossed with a light vinaigrette or yogurt-based dressing, and may include herbs, cheese, or nuts for added flavor and crunch.

Can I prepare summer ribbon salad ahead of time?

Yes! You can prep the ribbons and store them in an airtight container (lined with a paper towel) in the fridge for up to 48 hours. However, hold off on adding the dressing until just before serving to keep the texture crisp and prevent wilting.

How do you make vegetable ribbons without a mandoline?

You can use a vegetable peeler (either Y-style or straight) to create long, even ribbons. Just press firmly and drag the peeler from top to bottom along the vegetable’s length. It works especially well with zucchini and carrots. A sharp knife or box grater with a slicer edge can also get the job done with some care.

Is summer ribbon salad served cold or room temperature?

It’s best served cold. Chilling the salad before serving helps the ribbons stay crunchy and makes the flavors pop especially if you're using a citrus or vinegar-based dressing. However, if it’s been freshly tossed, serving at room temperature is also perfectly fine.

What dressing goes best with a summer ribbon salad?

Popular options include: Lemon-honey vinaigrette for brightness Yogurt-herb dressing for creaminess Balsamic vinaigrette or glaze for depth and tang Each one complements the raw vegetables and brings out their natural sweetness.

Can I use zucchini and carrots together in a ribbon salad?

Absolutely. Zucchini and carrots are a perfect match. The contrast between zucchini’s soft texture and carrot’s crunch creates a satisfying bite. They also look stunning together thanks to their natural color contrast.

Summer Ribbon Salad – The Best 6-Step Guide for a Crisp & Colorful Meal

Name: Summer Ribbon Salad: A Colorful and Crisp Summer Classic
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 medium zucchinis; 2 large carrots; 1 English cucumber; Fresh herbs (mint, basil, or dill); Optional: feta or goat cheese; Optional: toasted almonds, pine nuts, or sunflower seeds; Lemon juice; Olive oil; Honey; Dijon mustard; Greek yogurt (optional for creamy dressing); Salt and pepper

Description

Light, vibrant, and bursting with seasonal freshness, the Summer Ribbon Salad is the ultimate no-fuss dish for warm-weather dining. A colorful mix of zucchini, carrots, and cucumber ribbons dressed in lemon vinaigrette or creamy yogurt dressing, perfect for cookouts, picnics, or simple dinners.

Ingredients

Scale

2 medium zucchinis
2 large carrots
1 English cucumber
Fresh herbs (mint, basil, or dill)
Optional: feta or goat cheese
Optional: toasted almonds, pine nuts, or sunflower seeds
Lemon juice
Olive oil
Honey
Dijon mustard
Greek yogurt (optional for creamy dressing)
Salt and pepper

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Instructions

Use a vegetable peeler to create long ribbons from the zucchini, carrots, and cucumber.
Chill the ribbons in the fridge until ready to use.
In a small bowl, whisk together lemon juice, honey, Dijon mustard, and olive oil for vinaigrette or mix yogurt, lemon juice, garlic, and herbs for a creamy version.
Just before serving, toss the ribbons with the dressing of your choice.
Top with fresh herbs, crumbled cheese, and nuts or seeds if using.
Serve chilled or at room temperature.

Notes

For best texture, avoid adding dressing too early. Ribbons can be stored up to 2 days in the fridge without dressing. Great as a side or light main dish.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 120
Sugar: 6g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 5mg