Get ready to elevate your culinary game with a vibrant, no-cook dish that's about to become your new obsession! These delicate vegetable ribbons are not just a side dish – they're a work of art that brings together the sweet crunch of carrots, the tender zucchini, and the bold pop of cilantro in a symphony of flavors that will make your taste buds dance. Perfect for health-conscious foodies, busy home cooks, and anyone looking to add a splash of color and nutrition to their meal in minutes!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 large carrots
- 2 medium zucchinis
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the carrots and zucchinis thoroughly under cool running water to remove any dirt or debris.
- Using a vegetable peeler, carefully create long, thin ribbons from the carrots and zucchinis by running the peeler along the length of each vegetable. Rotate the vegetable to create even ribbons until you reach the core.
- Place the vegetable ribbons in a large mixing bowl. Gently pat them dry with paper towels to remove excess moisture, which will help the dressing adhere better.
- Chop the fresh cilantro finely, ensuring the leaves are uniformly cut to distribute flavor evenly.
- In a small skillet, lightly toast the pumpkin seeds (pepitas) over medium heat for 2-3 minutes, stirring constantly to prevent burning. They should become fragrant and slightly golden.
- Drizzle olive oil over the vegetable ribbons, then sprinkle with salt and freshly ground black pepper to taste.
- Add the chopped cilantro to the bowl and toss gently to combine all ingredients, ensuring the ribbons are evenly coated.
- Transfer the vegetable ribbons to a serving platter and top with the toasted pepitas.
- Serve immediately at room temperature as a light side dish or fresh salad.
Tips
- Ribbon Technique: Use a sharp vegetable peeler and apply gentle, consistent pressure when creating ribbons. Work slowly to ensure even, thin strips.
- Moisture Management: Pat the ribbons dry to prevent a watery dish and help the dressing cling better to the vegetables.
- Toasting Pepitas: Watch your seeds carefully when toasting – they can burn quickly. Remove from heat as soon as they become fragrant and lightly golden.
- Flavor Boost: For an extra kick, consider adding a squeeze of fresh lemon juice or a dash of red pepper flakes before serving.
- Make-Ahead Tip: You can prepare the vegetable ribbons and toast the pepitas in advance, but toss everything together just before serving to maintain the perfect texture.
- Variation Idea: Experiment with different herbs like mint or parsley if cilantro isn't your favorite.
Nutrition Facts
Calories: 133kcal
Carbohydrates: 10g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
