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Salad

Minted Carrot Ribbon Salad

A chilled salad of carrot ribbons, celery, green onions, mint, lime dressing, and peanuts.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Minted Carrot Ribbon Salad

Timeabout 20 minutes

Ingredients

Directions

Prepare the vegetables

  1. Half-fill a medium-sized bowl with cold water and add about 4–5 ice cubes.

  2. Using a potato peeler, peel the carrot skins and discard.

  3. Continue to pare off ribbons of carrot into the bowl of water from all four carrots.

  4. Cut the celery into 2-inch lengths and then thinly slice lengthwise. Add celery to the bowl of water.

  5. Cut the green onions into 2-inch lengths and shred lengthwise. Add green onions to the bowl of water.

  6. Let vegetables stand in water for about 20 minutes until they curl up.

Dress and serve

  1. In a small bowl, combine olive oil, lime juice, sugar, red pepper, and mint.

  2. Season with salt and pepper to taste.

  3. Drain vegetables.

  4. Toss vegetables in a salad bowl with the dressing.

  5. Arrange on salad plates, sprinkled with chopped peanuts.

Nutrition, whole recipe (rough)

429Calories
10 gProtein
28 gFat
41 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Peanut1 oz (28g)161
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Carrot1 medium (61g)25
Limejuice of 1 lime (44ml)11
Chili1 tsp (2.7g)8
Celery Stalks1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Peppermintnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Lime + minttop 1% of all pairs
    Smell alikestrong
    Cooked together846 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lime + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Form the ribbons that give the salad its main texture and body.
Olive oil
Carries flavour and gives the dressing a smooth, rich mouthfeel.
Lime juice
Adds acidity that brightens the dressing and balances the sugar.
Sugar
Softens the sharpness of the lime juice and rounds out the dressing.
Fresh mint
Adds a cool, aromatic herbal note that lifts the salad.

The step that matters

Soaking the vegetables in ice water. Soaking lets the cut vegetables take up water and become crisp, so they curl and stay firm. Draining them well before dressing matters, because leftover water dilutes the dressing and makes the salad limp.

Swap the onion

How well each one fits the dish's main ingredients (carrot, celery, olive, lime, sugar, pepper, mint):

  1. Capsicumfits better
  2. Lettucefits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against carrot, celery, olive, lime, sugar, pepper, mint. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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