Asparagus, Zucchini & Carrot Ribbon Salad


Asparagus, Zucchini & Carrot Ribbon Salad

A ribbon salad is one of my favorite no-cook recipes to use up raw veggies. During the spring and summer months, my refrigerator and countertops stay stocked with fresh seasonal vegetables like zucchini, asparagus, onions, carrots, squash, and tomatoes. Instead of chopping all of the ingredients, I shave them with a vegetable peeler, toss together, add some cheese, and drizzle with olive oil and balsamic vinegar or my favorite on-hand vinaigrette.

Asparagus, Zucchini and Carrot Ribbon Salad

This quick recipe is so easy to tailor your salad to use whatever you have on-hand. Obviously, some vegetables don’t shave as well as others so I like to use a sharp vegetable peeler or mandolin slicer to shave firm veggies like asparagus, squash, beets, radishes, carrots, potatoes, and zucchini then top with other chopped seasonal vegetables and fresh herbs like corn kernels, onion, tomato, and basil.

I first started making ribbon salads when I was working for McCormick and demoing their Greek Squash Ribbon Salad. Theirs is still is a favorite and I highly recommend checking out the vinaigrette!

Do you make shaved vegetable salads? The presentation is gorgeous and is a favorite at dinner parties. This recipe makes 4 “side dish” servings but would make 2 “main dish” servings and tastes delicious topped with grilled shrimp. The options are endless!

Do you have a favorite spring and summer salad?

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Asparagus, Zucchini and Carrot Ribbon Salad from Holley Grainger


Asparagus, Zucchini & Carrot Ribbon Salad

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


Depending on the size of your vegetables, you may need to adjust the quantity. For example, you may need 10 skinny asparagus versus 5 thick ones, etc.



  • 5 asparagus spears
  • 2 medium carrots
  • 2 medium zucchini
  • 2 tablespoons sliced red onion
  • ¼ cup balsamic vinaigrette
  • ¼ cup crumbled goat cheese

Optional vegetables:

  • grape tomatoes (kalamata olives)


  1. Trim asparagus, carrot, and zucchini ends. Slice into ribbons with vegetable peeler or mandolin slicer, discarding outside ribbons of carrots and zucchini; discard zucchini core.
  2. Divide vegetable ribbons among 4 salad plates. Drizzle with vinaigrette. Top with diced red onion, crumbled goat cheese and optional vegetables, if desired.
  3. **Cook’s note: This recipe is shown and analyzed using T. Marzetti Simply Balsamic Vinaigrette. However, to cut sodium and sugar, you can easily make a fresh and flavorful vinaigrette by whisking together 3 Tbsp extra virgin olive oil, 2 Tbsp balsamic or red wine vinegar, 2 tsp Dijon mustard, and 1 tsp fresh lemon juice.