Why Ribbon Salads Are Blowing Up (And How to Make One That Actually Tastes Good)
Be honest — how many times have you bought zucchini or squash with good intentions… and let it rot?
Or made a salad so bland you started rethinking dinner altogether?
You’re not alone. That’s why this new trend of ribbon salads is blowing up — they actually look good, feel fresh, and don’t taste like an afterthought.
But here’s the thing: a lot of ribbon salad recipes online are written by chefs who assume you have a spiralizer, ten spices, and thirty minutes.
This version is for the rest of us.
I made mine using just a basic vegetable peeler and a few ingredients I already had in the kitchen.
Here’s what I used:
- 1 carrot
- 1 zucchini
- 1 yellow squash
- 2 tablespoons rice vinegar
- 1 tablespoon key lime juice
- 1 teaspoon pink Himalayan salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Kickin’ Spice (my own blend — coming soon)
The result is crunchy, tangy, refreshing, and just spicy enough to keep it interesting.
If you’ve been looking for a way to eat more veggies without forcing it — or you’re just tired of every dinner feeling like a chore — this is one of those rare wins that’s actually fast, healthy, and good.
Want to see how it comes together?
Watch the full video below for how I make it step by step — just real food that works.