Best Ribboned Vegetables Recipes

Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Steps:

Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

Vegetable Ribbons image

Provided by Sheila Lukins

Yield Makes 8 servings

Number Of Ingredients 7

1 hothouse cucumber, peeled and cut into strips 3 inches long and 1/4 inch wide
2 celery ribs, cut into strips 3 inches long and 1/4 inch wide
2 carrots, peeled and cut into strips 3 inches long and 1/4 inch wide
2 red bell peppers, cored, seeded, and cut into strips 3 inches long and 1/4 inch wide
1 tablespoon Asian sesame oil
1 cup mung bean sprouts
2/3 cup drained bamboo shoots

Steps:

Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.

Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

Vegetable Ribbons with Horseradish Lemon Butter image

Yield Serves 2

Number Of Ingredients 6

1 carrot, peeled
1 small zucchini, scrubbed
1 small yellow summer squash, washed well
1 tablespoon unsalted butter
1/2 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice

Steps:

With a vegetable peeler cut the carrot, the zucchini, and the yellow squash lengthwise into "ribbons," reserving the center cores for another use. In a glass dish microwave the vegetables, covered, at high power (100%) for 2 minutes, or until they are crisp-tender. In a small glass dish or glass cup combine the butter, the horseradish, and the lemon juice and microwave the mixture at high power (100%) for 20 seconds, or until the butter is melted. Pour the horseradish butter over the vegetables, season the vegetables with salt and pepper, and toss them well.