Rainbow Ribbon Salad

This recipe has been tailored to accompany the Edible Learning Lab Teaching Kitchen collection of lessons. The simplified instructions make it an ideal recipe for young students. It is intended to accompany the lesson, Peel It.

I remember as a young kid learning how to use the vegetable peeler. It was one of those tasks easily pawned off while mom was doing the real cooking. I washed and peeled my fair share of potatoes, carrots, apples, cucumbers, beats and anything else that came my way. I also learned not to stuff the peels down the garbage disposal after the third or fourth time I clogged it up and jammed the motor. Eventually I started saving and composting any vegetable peels I had, but these days I look for ways to use them. This simple and colorful salad is a great way to take advantage of those peeled veggies.

Rainbow Ribbon Salad

Print Recipe

So many people peel their veggies just to throw away the peels...the best part! Veggie skins are packed with nutrients and flavor so why not do something awesome with them? This recipe uses different colored carrots with cucumber skins to make a vibrant and flavorful salad.

• CourseSide Dish
• CuisineTeaching Kitchen Recipes

Servings	Prep Time
4 servings	10 minutes

Servings Prep Time 4 servings 10 minutes

Rainbow Ribbon Salad Print Recipe So many people peel their veggies just to throw away the peels...the best part! Veggie skins are packed with nutrients and flavor so why not do something awesome with them? This recipe uses different colored carrots with cucumber skins to make a vibrant and flavorful salad. CourseSide Dish CuisineTeaching Kitchen Recipes Servings Prep Time 4 servings 10 minutes Servings Prep Time 4 servings 10 minutes

Ingredients

Ribbon Salad

• 2 whole Orange carrots peeled with julienne peeler
• 2 whole Purple carrots peeled with julienne peeler
• 2 whole Yellow carrots peeled with julienne peeler
• 2 small English cucumbers peeled with julienne peeler
• 1 tbsp Fresh lemon zest
• 2 cups Mixed greens (optional)

Slaw Dressing

• 2 tbsp Mayo
• 1 tsp Whole grain mustard
• 1 tsp Fresh lemon juice
• 1/2 tsp Fresh dill finely chopped
• 1/2 tsp Fresh parsley finely chopped
• 1 dash Hot sauce (optional)
• Salt and pepper to taste

Servings: servings

Instructions

Slaw Dressing

1. Add all ingredients to a mixing bowl and whisk together.

Ribbon Salad

1. Peel all veggie skins using the the julienne peeler.

   
2. Add peeled ribbons to a mixing bowl and toss in slaw dressing (or dressing of choice).

   
3. Add dressed ribbons to a large bowl with salad greens. Toss until greens and ribbons are coated with dressing. Finished salad as you want. I like to use seasonal veggies from the garden like sweet peas and squash blossoms along with some nuts or seeds for texture.

   

Recipe Notes

The idea with this recipe is to utilize the skins of vegetables that might otherwise get discarded AND make the salad bright and colorful. If you want to add more texture to the salad try adding ribbons of jicama. For more color try adding ribbons of beats or purple cabbage.

Share this Recipe

This is a fun and easy salad to prepare with kids. Once kids get familiar with how to use the peeler, you can let them pick the colors they want to add by choosing the veggies they want to peel. The ribbon salad is great with any of the usual dressings but a simple mayo-based slaw dressing works great or try tossing it in a little pesto.