This carrot ribbon salad is my Greek spin on the viral carrot salad trend, and honestly, I think it might be even better than the original. Instead of the usual sesame-soy dressing, these silky carrot ribbons get tossed in a bright oxymelo dressing (a Greek honey-vinegar blend) and finished with a creamy almond skordalia made with roasted garlic. It’s fresh, it’s crunchy, it’s a little unexpected, and it comes together in about 30 minutes. If you’ve been making the TikTok version on repeat, this Greek twist is going to be your new favorite.
Love a good meze spread? These 17 Light Greek Appetizers & Mezedes have all my favorite dips, fritters, and pies for easy spring entertaining.
Why you will love this carrot ribbon salad
Planning meals for Lent? Browse our 17 Greek Recipes for Lent — easy, flavorful dishes the whole family will love, from traditional to flexible options.
What is skordalia?
If you haven’t met skordalia yet, you’re in for a treat. Skordalia (σκορδαλιά) is one of Greece’s most beloved dips — a thick, garlicky spread that’s traditionally made with either potatoes or bread as a base, plus garlic, olive oil, and vinegar or lemon juice. It’s served alongside fried fish, beets, and all kinds of vegetables. This version uses blanched almonds instead of potatoes, which makes it lighter and nuttier — almost like a creamy sauce. The roasted garlic has a mellow sweetness instead of the sharp bite of raw garlic, making it the perfect pairing for naturally sweet carrot ribbons. If you love skordalia, try our classic potato skordalia recipe →.
What is oxymelo?
Oxymelo (οξύμελο) is an ancient Greek preparation — literally “acid-honey” — made by combining vinegar with honey. It dates back to Hippocrates, who used it as both a condiment and a remedy. Today, you can find bottled oxymelo vinegar in Greek specialty shops, or you can easily make your own by whisking together equal parts red wine vinegar and good Greek honey. For this salad, we use the oxymelo as the base of a simple dressing with extra-virgin olive oil — it gives the carrot ribbons a gorgeous sweet-tangy glaze that’s completely different from the soy-sesame dressings you see in most carrot ribbon salad recipes.
Ingredients
- Carrots: Regular large carrots work perfectly here — you want them long and thick enough to peel into wide ribbons. If you can find heirloom or rainbow carrots at a farmers’ market, they’re gorgeous but not required.
- Blanched almonds: These are the base of the skordalia. You’ll find them in the baking aisle or nut section of most US grocery stores (Trader Joe’s and Costco both carry them). Soaking them in hot water for 20 minutes before blending makes for a much smoother, creamier result.
- Roasted garlic: This is a game-changer. Traditional skordalia uses raw garlic, which can be intense. Roasting the garlic cloves (wrapped in foil at 400°F/200°C for about 45 minutes) gives you all the flavor with none of the bite — just a sweet, mellow, caramelized garlic that melts right into the pesto. You can roast the garlic ahead of time and keep it in olive oil in the fridge for several days. Use 5-6 cloves for a mellow skordalia, or double it if you want more garlic punch.
- Bread: A small piece of stale white bread, soaked in water and squeezed dry, gives the skordalia body and helps emulsify everything. This is the traditional way. Use any crusty white bread you have — sourdough works great. For a gluten-free version, skip the bread and add a few extra almonds.
- Vinegar: Plain white wine vinegar or red wine vinegar works in the skordalia. For the oxymelo dressing, use red wine vinegar.
- Greek honey: Any good-quality honey works, but Greek thyme honey or wildflower honey adds an extra layer of floral complexity to the oxymelo dressing. You can find Greek honey at specialty stores, on Amazon, or at Whole Foods.
- Extra-virgin olive oil: Use the best quality you can for both the dressing and the pesto. A peppery, robust Greek EVOO is ideal here. Check out my guide to choosing the best Greek olive oil.
- Pine nuts: A small handful of toasted pine nuts scattered over the finished salad adds the crunch this dish needs. Pine nuts (κουκουνάρι) are used all over Greek cooking — in rice pilafs, stuffed vegetables, and salads. Toast them in a dry skillet over medium-low heat for 2-3 minutes, shaking the pan often. They go from golden to burnt fast, so keep an eye on them. If pine nuts are hard to find or too pricey, toasted slivered almonds or sesame seeds work as substitutes.
- Salt: Greek sea salt, or any flaky sea salt.
How to make carrot ribbon salad (step by step)
Step 1 — Roast the garlic (can be done ahead). Wrap 5-6 unpeeled garlic cloves in aluminum foil with a small drizzle of olive oil. Roast at 400°F (200°C) for 45 minutes, until soft and golden. Let cool, then squeeze the cloves out of their skins.
Step 2 — Soak the almonds and bread. Place the blanched almonds in a bowl and cover with hot water. Let soak for 20 minutes. In a separate bowl, soak the bread in water until soft, then squeeze out as much water as you can.
Pro tip: Roast a whole head while you’re at it — the extras keep in olive oil in the fridge for days and are amazing on bread, in pasta, or stirred into soup.)
Step 3 — Make the almond skordalia. Add the roasted garlic to a food processor or blender. Add the soaked almonds, squeezed bread, hot water, vinegar, and a good pinch of salt. Blend until smooth and creamy. With the motor running, slowly drizzle in the olive oil until you get a thick, silky sauce. Taste and adjust salt and vinegar. The skordalia should be creamy and spoonable — if it’s too thick, add a splash of water.
Step 4 — Make the oxymelo dressing. In a small bowl, whisk together 2 tablespoons of red wine vinegar with 2 tablespoons of Greek honey until the honey dissolves. Slowly whisk in 3 tablespoons of extra-virgin olive oil. Season with a pinch of salt. Taste — it should be sweet, tangy, and balanced.
Step 5 — Peel the carrot ribbons. Wash and peel the carrots. Lay each carrot flat on a cutting board and use a vegetable peeler to shave long, thin ribbons from top to bottom. Rotate the carrot as you go to get even ribbons. (You’ll have a thin core left over — snack on it or save it for soup.) Place all the ribbons in a large bowl.
Step 6 — Assemble. Pour the oxymelo dressing over the carrot ribbons and toss gently with your hands or tongs to coat everything evenly. Let the ribbons sit for 5-10 minutes to soften slightly and absorb the dressing. Spoon the almond skordalia over the top or serve it alongside for dipping. Scatter toasted pine nuts over everything, then finish with a drizzle of olive oil and a pinch of flaky sea salt.
Love a good meze spread? These 17 Light Greek Appetizers & Mezedes have all my favorite dips, fritters, and pies for easy spring entertaining.
Pro tips
- For the best ribbons: A Y-shaped vegetable peeler works better than a straight one. Press firmly and use the full length of the carrot in one long stroke. The thicker the carrot, the wider and more beautiful your ribbons will be.
- Use a fork to hold the carrot: Jab a fork into the thick end to keep it stable while you peel. This keeps your fingers safe and gives you more control.
- Soak the almonds: Don’t skip this step. Soaking the almonds in hot water for 20 minutes softens them and gives you a much silkier skordalia.
- Roast garlic in advance: This is the most time-consuming step, so do it ahead. Roasted garlic keeps in olive oil in the fridge for up to a week.
- Let the ribbons rest in the dressing: Five to ten minutes is the sweet spot. The carrots soften just enough to become silky and absorb the honey-vinegar flavor, but still keep their crunch.
- Make it a pesto drizzle: If you want a more “sauced” salad, thin the skordalia with extra olive oil and a splash of water so it coats the ribbons like a creamy dressing rather than a thick dip.
Storage and leftovers
- Carrot ribbons (dressed): Store in an airtight container in the fridge for up to 2 days. They’ll soften over time but still taste great, almost like a quick pickle.
- Almond skordalia: Keeps in the fridge, covered, for 3-4 days. It may thicken as it sits, just stir in a splash of water or olive oil to loosen it up before serving.
- Oxymelo dressing: Keeps in a sealed jar in the fridge for up to a week. Give it a good shake before using.
- Assemble fresh: For the best texture, keep the components separate and assemble just before serving. The ribbons stay crunchiest this way.
- Can you freeze it? The skordalia freezes well for up to a month. The carrot ribbons do not freeze well. They’ll turn watery and mushy when thawed.
Serving suggestions
This carrot ribbon salad is incredibly versatile. Serve it as a light lunch or as a stunning side dish alongside:
- Grilled lamb chops or pork souvlaki skewers
- Roasted fish (especially white fish like sea bass or branzino)
- A Greek meze spread, pair it with melitzanosalata, tzatziki dip, feta, olives, and warm pita
- Roasted chicken with lemon and oregano. Alongside other Greek salads for a colorful salad spread
- It also makes a gorgeous addition to a spring or summer dinner party table. The colors are stunning, and the almond skordalia pesto is always a conversation starter.
Variations
- Add fresh herbs on top: Scatter chopped dill, mint, or basil over the finished salad for color and freshness.
- Make it nut-free: Replace the almonds with soaked stale bread (double the bread amount) for a more traditional bread-based skordalia.
- Add some crunch: Top with toasted almonds, pine nuts, or sesame seeds.
- Spice it up: Add a pinch of Aleppo pepper or crushed red pepper flakes to the dressing.
- Use different root vegetables: Beet ribbons (raw or roasted) or zucchini ribbons work beautifully with the same skordalia and dressing combo.
- Make it more filling: Serve over a bed of quinoa or farro, or alongside warm pita bread for dipping into the skordalia.
This pairs beautifully with our Greek lamb keftedes with yogurt and pomegranate →
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Carrot Ribbon Salad with Almond Skordalia
Equipment
- vegetable peeler
Ingredients
For The Almond Skordalia Pesto
- ½ cup blanched almonds (70g)
- 5-6 cloves roasted garlic (about 1 small head)
- 1 slice stale white bread, soaked and squeezed dry
- 1 tablespoon red wine vinegar
- ¼ cup extra-virgin olive oil (60ml)
- 3-4 tablespoons hot water
- sea salt
For The Oxymelo Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons Greek honey
- 3 tablespoons extra-virgin Greek olive oil
- Pinch of sea salt
For The Salad
- 6 large carrots
- 2 tablespoons pine nuts, toasted
- flaky sea salt for finishing
- extra-virgin olive oil for drizzling
Instructions
- ROAST THE GARLIC: Preheat oven to 400°F (200°C). Wrap unpeeled garlic cloves in foil with a drizzle of olive oil. Roast for 45 minutes until soft and golden. Cool and squeeze out the cloves. (Can be done up to a week ahead.)
- SOAK THE ALMONDS: Place blanched almonds in a bowl and cover with hot water. Let soak for 20 minutes. Drain.
- SOAK THE BREAD: In a separate bowl, soak the bread in water until soft. Squeeze out excess water.
- MAKE THE SKORDALIA PESTO: In a food processor, combine the roasted garlic, drained almonds, squeezed bread, vinegar, hot water, and a pinch of salt. Blend until smooth. With the motor running, slowly drizzle in the olive oil. Add carrot top greens and pulse until you get a creamy, green, pesto-like consistency. Adjust salt, vinegar, and consistency (add water to thin if needed).
- MAKE THE OXYMELO DRESSING: Whisk together the red wine vinegar and honey until dissolved. Slowly whisk in the olive oil. Season with a pinch of salt.
- PREPARE THE CARROT RIBBONS: Wash and peel the carrots. Lay each carrot flat and use a vegetable peeler to shave into long, thin ribbons. Place in a large bowl.
- ASSEMBLE: Pour the oxymelo dressing over the carrot ribbons and toss gently. Let sit for 5-10 minutes. Spoon the almond skordalia over the top or serve alongside. Scatter toasted pine nuts over everything, then finish with a drizzle of olive oil, flaky sea salt, and fresh herbs if desired.
Notes
- The skordalia keeps in the fridge for 3-4 days; the dressing keeps for up to a week. For best texture, assemble just before serving.
- For gluten-free: skip the bread and add 2 extra tablespoons of almonds. –
- Roast extra garlic while you’re at it — it keeps in olive oil in the fridge for days.
Nutrition
