Carrot Ribbon Salad with Radish, Cucumber and Hummus

Fresh Vegan Salad with Hummus

Bright, crisp, and layered with texture, this carrot ribbon salad brings together shaved vegetables, creamy hummus, and a light tahini drizzle for a fresh dish that works beautifully as a light lunch, starter, or side. The carrots take center stage, while cucumber ribbons, radishes, black sesame, and dill give it the kind of finish that feels simple but striking.

Servings: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes

Ingredients

3 medium carrots, peeled into wide ribbons

1 small cucumber, shaved into thin ribbons

3 to 4 radishes, thinly sliced

1/2 cup (120 g.) hummus

2 tbsp. (30 ml.) tahini

1 tbsp. (15 ml.) lemon juice

1 to 2 tbsp. (15 to 30 ml.) water, as needed

1/2 tsp. maple syrup

Sea salt, to taste

Black pepper, to taste

1 tsp. black sesame seeds

Fresh dill sprigs, for garnish

Directions

1. Use a vegetable peeler to shave the carrots into wide ribbons. If needed, stop once you reach the thicker core. Shave the cucumber into long ribbons and thinly slice the radishes.

2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and 1 tablespoon water. Add another tablespoon water if needed until the dressing is smooth and pourable. Season with sea salt and black pepper.

3. Spread the hummus across the bottom of a shallow serving bowl or plate.

4. Loosely pile the carrot ribbons over the hummus. Tuck in the cucumber ribbons and radish slices so the vegetables stay light and lifted rather than compressed.

5. Drizzle the tahini dressing over the top.

6. Sprinkle with black sesame seeds and finish with fresh dill sprigs before serving.

Make It Yours

• Add a small handful of arugula or baby greens for a peppery layer under the ribbons.

• Top with roasted chickpeas for extra texture and staying power.

• Use lemon hummus, roasted garlic hummus, or roasted red pepper hummus for a different flavor direction.

• Add a few thin slices of avocado for a richer finish.

• Scatter on chopped pistachios or pumpkin seeds for crunch.

Pairs Well With

• Warm pita, flatbread, or seeded crackers

• Lentil soup, tomato soup, or a simple white bean soup

• Falafel or roasted chickpeas for a light lunch plate

• Lemon water, mint tea, or chilled sparkling water

Make It Mediterranean Style

• Add chopped kalamata olives or a few capers for a briny note.

• Replace the tahini drizzle with a lemon-oregano vinaigrette.

• Garnish with parsley or mint instead of dill.

• Serve with pita and a side of marinated white beans or dolmas.

Chat Soon🍴🌿

Kate