Salads
Cassie Yeung's vegan carrot ribbon salad transforms humble carrots into delicate, restaurant-worthy strands that dance on the plate. š The secret lies in precise peeling techniqueāwhether you use a mandoline or trusty vegetable peelerācreating uniform ribbons that balance crisp texture with natural sweetness.
This isn't just a salad; it's a celebration of fresh ingredients and minimalist presentation that would make any chef proud.
What sets this recipe apart is the creamy herb cheese fusion that replaces traditional mayo, delivering rich flavor without dairy. Cassie's signature style shines through with bright citrus notes and crunchy celery crowns that add dimension to every bite.
The assembly is simple but strategic: layering ribbons with complementary greens, toasted nuts, and a tangy dressing that ties everything together.
By the time you plate this salad, you'll have a dish that's as visually stunning as it is deliciousācrisp ribbons, velvety dressing, and textural contrast in every mouthful.
The technique ensures perfect uniformity, while seasonal ingredients keep the flavors vibrant. This is the kind of salad that elevates any meal from ordinary to extraordinary.
Perfect for summer gatherings, lunch prep, or as a sophisticated starter, this recipe proves you don't need complexity to create something remarkable. Let's bring Cassie Yeung's vision to your table with just a few simple steps and fresh ingredients.
Ingredients for cassie yeung carrot ribbon salad
Fresh carrots, vibrant herbs, and crunchy textures create Cassie Yeung's signature vegan salad masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Organic Carrots š„ | 4 large | Uniform size for even ribbons |
| Fresh Celery Stems š§ | 3 whole | For crisp celery crowns |
| Fresh Baby Spinach šæ | 4 cups | Packed, for bedding layer |
| Raw Cashews š„ | Ā½ cup | Soaked 1 hour for creaminess |
| Fresh Parsley šæ | Ā¼ cup | Chopped, for vibrant color |
| Fresh Dill šæ | Ā¼ cup | Chopped, for herby depth |
| Lemon Juice š | Ā¼ cup | Freshly squeezed, bright acidity |
| Extra-Virgin Olive Oil š« | Ā¼ cup | High-quality, fruity notes |
| Maple Syrup šÆ | 1 tbsp | For subtle sweetness |
| Salt š§ | Ā½ tsp | Diamond Crystal preferred |
| Black Pepper š¶ļø | Ā¼ tsp | Freshly cracked |
| Toasted Walnuts š° | Ā¼ cup | Lightly toasted for crunch |
| Pomegranate Seeds š | Ā¼ cup | For jewel-like garnish |
| Mandoline Slicer šŖ | 1 whole | For precise carrot ribbons |
The carrots are the starāselect uniform, organic carrots from Whole Foods Market or your local farmers' market for the best texture. Mandoline slicers create perfect ribbons, but a sharp vegetable peeler works too if you prefer hands-on control. Look for carrots with vibrant orange color and firm texture; avoid any with soft spots or green tops. Celery should be crisp with no browning at the baseāTrader Joe's often carries the freshest stems. For the herb cheese fusion, raw cashews soaked overnight yield the creamiest texture, though a 1-hour soak works in a pinch. Fresh herbs like parsley and dill should be bright green with no yellowing stems.
No mandoline? A sharp chef's knife worksājust hold the carrot steady and slice thinly. Substitute walnuts for toasted pecans or almonds if preferred, though walnuts provide the ideal balance of crunch and flavor. For the dressing, lemon juice from Meyer lemons adds subtle sweetness, but regular lemons work fine. The maple syrup can be swapped for agave nectar in a 1:1 ratio. For extra richness, add 1 tbsp nutritional yeast** to the herb cheese mixtureāit mimics the umami depth of traditional cheese. Store fresh herbs wrapped in damp paper towels in the fridge for up to 5 days, and keep cashews in an airtight container in the freezer until ready to soak.
Carrot ribbons keep best in the fridge for 3-4 days when stored in a sealed container with a paper towel to absorb moisture. The herb cheese dressing stays fresh for 5 days in the fridge, though it's best used within 3 days for optimal creaminess. Toasted nuts and pomegranate seeds can be stored in separate containers for up to 2 weeks in a cool, dark place. For presentation, assemble the salad just before serving to maintain crispness. The mandoline can be cleaned immediately after useāsoak in warm soapy water for 10 minutes to remove any carrot residue.
Why You'll Love This Recipe
- No Mandoline? No Problem: Iāll be realāthis salad only needs a sharp knife and steady hands. Those organic carrots shred into delicate ribbons with just a few swipes (no spiralizer required), and the celery stems add crunch without fuss. My kids even helpāthough they usually eat the cashews first.
- Crunchy-Creamy Magic: The raw cashews bring that buttery richness, while the parsley brightens everything up. Honestly, the contrast between the crisp spinach, silky carrots, and toasted nuts? Itās the kind of salad that makes you slow down mid-biteāno dressing needed, just pure flavor.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The ingredients hold up for days (yes, even the spinach stays fresh), and itās light enough for summer but hearty enough for winter. I double the batch on Sundaysāhalf for work, half for my picky-eater teen who sneaks bites when Iām not looking.
- Budget-Friendly Crunch: Organic carrots and celery stretch across multiple meals, and cashews buy in bulk for less per serving. Iāll admit, itās not the fanciest salad, but the taste? Ridiculously good. Plus, itās one of those rare recipes where cheaper ingredients still deliverāno overpriced shortcuts needed.
Step-by-step instructions for Cassie Yeung's carrot ribbon salad
This salad combines delicate carrot ribbons with crisp celery crowns and a luscious herb cheese dressing.
šØāš³ Step 1: Prepare the Carrot Ribbons and Celery Crowns
First, use the mandoline slicer to create even ribbons from the 4 large organic carrots. Peel them first if desired, then slice into Ā¼-inch thick ribbons. I press gently but firmly against the mandoline guard to ensure uniform thicknessāthis creates those signature delicate strands.
Next, trim the bottoms of the 3 whole fresh celery stems to create stable bases. Using the mandoline slicer again, cut thin horizontal slices about ā -inch thick from each stem. Remove the center stalks to create crisp celery crowns. These will add a satisfying crunch that contrasts beautifully with the creamy dressing.
šØāš³ Step 2: Create the Creamy Herb Dressing
In a food processor, combine the soaked 0.5 cup raw cashews, 0.25 cup chopped fresh parsley, 0.25 cup chopped fresh dill, 0.25 cup lemon juice, 0.25 cup extra-virgin olive oil, 1 tbsp maple syrup, 0.5 tsp salt, and 0.25 tsp black pepper. Process until completely smooth, scraping down the sides as needed. You want a velvety texture that coats the back of a spoon.
Here's the thingāsoaking the cashews for at least 1 hour is crucial. They should be pliable when pressed between your fingers. This ensures the dressing has that perfect creamy consistency without needing mayo. If it's too thick, add 1-2 tablespoons of water; if too thin, add more cashews.
š„ Step 3: Assemble the Salad Layers
In a large serving bowl, create a bedding layer with the 4 cups fresh baby spinach. Arrange the carrot ribbons in an overlapping pattern over the spinach, creating visual interest. The ribbons should fan out naturallyādon't force them. Then carefully place the celery crowns around the edges and in the center for that signature crunch.
Drizzle about half of the herb dressing over the salad, reserving the rest for serving. Toss gently just until everything is lightly coated. The dressing should cling to the ribbons without making them soggy. At this stage, the salad should look vibrant with layers of orange, green, and white.
š½ļø Step 4: Garnish and Serve
Lightly toast the 0.25 cup toasted walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant. Sprinkle them evenly over the salad along with the 0.25 cup pomegranate seeds. The walnuts add nutty depth while the pomegranate seeds provide a jewel-like pop of color and tartness.
Serve immediately with the remaining herb dressing on the side. Each bite should deliver a perfect balance of texturesādelicate carrot ribbons, crisp celery, creamy dressing, and satisfying crunch. The salad keeps well in the refrigerator for up to 2 days, though the celery crowns lose crispness over time.
Pro Tips For Making Cassie Yeung Carrot Ribbon Salad
- USE PEELER, NOT GRATER: I learned this the hard wayāgrating carrots for ribbons leaves you with uneven, mushy bits that turn your salad into a watery mess. A peeler (or mandoline on the thinnest setting) gives you crisp, even strands every time. Hold the carrot vertically and angle the peeler sharply for clean, paper-thin slices.
- SOAK CASHEWS 10 MINUTES: Skipping this step means your cashews stay stubbornly hard, no matter how much you chew. Toss them in warm water for 10 minutes before blendingātheyāll soften just enough to make a creamy dressing without overpowering the salad. Drain and pat dry; theyāll be ready to blend into perfection.
- CHOP CELERY SMALLER THAN YOU THINK: Big celery chunks look pretty but disappear fast, leaving your salad uneven. Dice the stems into Ā¼-inch piecesātheyāll soften just enough to add texture without dominating. If youāre impatient, microwave them for 30 seconds first to speed up the process.
- DRESS SALAD LAST MINUTE: This isnāt the prettiest method, but itās the tastiest. Baby spinach wilts fast under dressing, so toss everything together right before serving. If youāre prepping ahead, store the dressing separately and drizzle just before eatingāyour salad will stay crisp and vibrant.
Flavor customization for this recipe
Sweet-Tart Balance
Amplify the natural sweetness of carrot ribbons by adding 1 tbsp honey or agave nectar to the dressing. The subtle sweetness complements the bright lemon juice beautifully. For a tangier twist, increase lemon juice to ā cup while reducing olive oil slightly to Ā¼ cup.
This creates a sharper contrast that cuts through the richness of the cashew dressing. š
Herb Variations
Swap parsley and dill for fresh tarragon or basil to transform the flavor profile. Tarragon adds an anise-like sweetness, while basil brings a more Mediterranean brightness. For a Mediterranean-inspired salad, replace dill with chopped mint and add 1 tsp dried oregano to the dressing.
This creates a refreshing, herb-forward flavor that pairs perfectly with the carrots.
Nutty Crunch Options
Experiment with different nuts for varied textures and flavors. Swap walnuts for toasted pecans for a richer, buttery crunch or hazelnuts for a slightly earthier taste. For a seed-based crunch, use toasted pumpkin seeds or sunflower seeds, which add a nutty flavor without the richness of nuts.
Toast seeds for 2-3 minutes in a dry skillet until fragrant.
Citrus Zest Twist
Brighten the salad further by adding 1 tsp orange zest or lemon zest to the dressing. The citrus oils infuse the dressing with an aromatic depth that enhances the overall flavor. For a more intense citrus note, replace half the lemon juice with orange juice (about 2 tbsp).
This works especially well with the sweet carrots, creating a harmonious balance of flavors.
Spicy Kick
For those who enjoy heat, add Ā½ tsp chili flakes or 1 tsp sriracha to the dressing. This introduces a subtle spiciness that contrasts beautifully with the creamy texture. For a smoky-spicy twist, include Ā½ tsp smoked paprika along with the chili flakes.
This adds a layer of complexity that elevates the salad to a whole new level. š¶ļø
Seasonal Additions
Incorporate seasonal fruits to enhance the saladās freshness. In summer, add diced mango or peaches for a sweet, juicy contrast. In fall, try diced apples or pear slices to add a crisp, slightly tart element.
For winter, consider adding dried cranberries or pomegranate seeds for a burst of color and tartness that complements the creamy dressing.
Nutrition facts
Frequently asked questions
Can I make carrot ribbons without a mandoline?
A sharp vegetable peeler works perfectly! Hold the carrot steady and peel in long, even strokes to create delicate ribbons. For more control, use a chef's knife by holding the carrot vertically and slicing thin stripsājust be extra careful with your fingers. The key is patience and consistent pressure for uniform strands.
How do I prevent the carrot ribbons from turning bitter?
Freshness is everythingāchoose vibrant, firm carrots with no soft spots. Store them in the fridge until ready to use, and work quickly once peeled to avoid oxidation. For extra sweetness, let the ribbons sit at room temperature for 10-15 minutes before assembling. Overcooking or storing cut carrots too long releases bitter compounds, so assemble the salad just before serving.
What's the best way to store leftover salad?
Keep components separate for maximum freshness: store carrot ribbons in an airtight container with a paper towel to absorb moisture, and the dressing in a separate jar. Reassemble only when ready to eat, adding fresh greens and garnishes last. The salad stays crisp for 2 days in the fridge, but celery crowns lose their crunch after 1 day. For longer storage, freeze the dressing separately for up to 1 month.
Can I make this salad ahead of time?
Prep all components the night before: slice carrots, make the dressing, and chop herbs/nuts. Store separately in the fridge, then assemble just before serving. The ribbons will soften slightly but still taste delicious. For a restaurant-worthy presentation, arrange the ribbons artistically right before platingāthis ensures that perfect "just-cooked" look.
What if I don't have cashews for the dressing?
No problem! Silken tofu blended with lemon juice and olive oil makes a great vegan substitute. For a nut-free option, try 1 cup cooked chickpeas (drained) or avocado (adds creaminess but changes texture). The key is achieving that velvety consistency, so blend until completely smooth. Adjust liquid as needed to reach your desired thickness.