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Julienne Vegetable Salad

Salad Ingredients:

  • 6 large carrots, peeled

  • 2 large zucchinis

  • 1 large cucumber

  • 2 large yellow squash (no blemishes or dimpling on the skin or else it will be bitter)

  • 1 small bunch of coriander, finely chopped

  • ¼ cup of dried cranberries or raisins

  • ¼ cup of chopped nuts or seeds (pecan, walnut or pumpkin seeds, sesame seeds, sunflower seeds

Dressing Ingredients:

  • ¼ cup extra virgin olive oil

  • 1 clove of garlic, minced

  • 1/3 cup of freshly squeezed lemon juice

  • 1 teaspoon golden sugar

  • ½ teaspoon sea salt and ground pepper


  1. Using the mandolin or a Julienne slicer, slice all vegetables into ribbons (rotate each slices so that the vegetable is easier to hold and will thin out on one side and break off). Do not slice the core as it’s either too moist or to seedy.

  2. Divide into two bowls and refrigerate to chill for ½ hour (if you need it sooner, you can lay the vegetable ribbons onto a baking sheet and refrigerate for 10-15 minutes.)

  3. In a small mixing bowl, add all dressing ingredients and whisk.

  4. In a large mixing bowl, add vegetable ribbons, coriander, and dried cranberries and drizzle ½ of the dressing. Toss.

  5. Plate the dressed vegetable ribbons onto a platter omitting the remaining used dressing. Garnish with chopped nuts or seeds, extra coriander and serve.

  6. Serve with your favorite roast, baked, grilled protein. Baked herb crusted wild salmon is a great option!

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About Chef

Sarah's Kitchen

Sarah Nguyen, cooking school owner, recipe developer, caterer and menu consultant brings years of experience and a lifelong passion to preparing and sharing the foods she loves. As a teacher, ...