Vegetable Ribbon Salad with Lime Vinaigrette (Vegan, Gluten-Free)

Sharon Palmer

Since vegetable ribbons are all the rage, I decided to share this fresh, gorgeous summer recipe for Vegetable Ribbon Salad with Lime Vinaigrette, from my book Plant-Powered for Life.  Lovely thin ribbons of tender garden-fresh produce, such as the asparagus, summer squash, and carrots in this salad, can create a simple yet stunning dish. Tossed with a delicate vinaigrette, this vegetable ribbon salad makes a beautiful contribution to any meal. 

If you’re really crafty, purchase a handheld mandolin, which creates perfect thin ribbons; however, you can rely on your trusty vegetable peeler to get the job done as well. The peels are not removed, as they add lovely color—and nutrition—to the ribbons.


Vegetable Ribbon Salad with Lime Vinaigrette (Vegan, Gluten-Free)

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(1 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x


  • 1 small Persian cucumber (see Notes)
  • 1 small yellow summer squash (e.g., straightneck)
  • 1 small zucchini
  • 1 medium carrot
  • 4 large spears asparagus
  • 2 medium radishes
  • ½ tablespoon extra virgin olive oil
  • 1 teaspoon lime juice
  • ½ teaspoon lime zest
  • 1/2 teaspoon agave nectar
  • ¼ teaspoon dry mustard
  • Pinch of white pepper
  • 2 tablespoons chopped fresh chives
  • 1 ½ teaspoons sesame seeds


  1. Without peeling, clean and trim the cucumber, squash, zucchini, carrot, asparagus, and radishes (see Notes), then use a vegetable peeler or mandolin to create long, thin ribbons.
  2. Place vegetable ribbons on a plate covered with paper towels to remove excess liquid; after a few minutes, transfer them to a salad bowl.
  3. In a small dish, make the vinaigrette by whisking together the olive oil, lime juice, lime zest, agave nectar, mustard, and white pepper.
  4. Add the vinaigrette to the ribbons and toss gently with a fork, just to distribute it well.
  5. Sprinkle with the chives and sesame seeds and serve immediately.


Petite, sweet and tender Persian cucumbers are perfect for a ribbon salad. If you can’t find those, substitute half of a small English cucumber.

The seedy inner cores of the summer squash and zucchini, as well as any centers of the other vegetables you find difficult to peel into ribbons, may be saved and added to a soup or stir-fry later. Make this recipe immediately before serving and cut it in half if you’re planning a meal for two; this delicate salad does not store well.

*Star nutrients: folate (11% DV), vitamin A (56% DV), vitamin C (29% DV), manganese (11% DV), potassium (10% DV)


  • Serving Size: 1 cup
  • Calories: 70
  • Sugar: 4 g
  • Sodium: 30 mg
  • Fat: 4 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 2 g

For other plant-based salads, check out some of my favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar

Recipe by Sharon Palmer, RDN, from Plant-Powered for Life 
Images by Lora Vrastil

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