Plant-Based Recipe: Moroccan Rainbow Carrot Ribbon Salad with Pistachio & Citrus-Cardamom Vinaigrette

 

Moroccan Rainbow Carrot Ribbon Salad 

This vibrant Moroccan Rainbow Carrot Ribbon Salad features long, shaved carrot ribbons, a bright aromatic citrus-cardamom vinaigrette and a satisfying crunch from roasted-salty pistachios. The recipe is inspired by Eastern-Mediterranean flavor profiles, utilizing citrus and cardamom to complement the natural sweetness of the carrots.

So, Let’s get started with the recipe!

Prep time: 15-20 minutes

Yields: 4 servings 

Ingredients For the Salad:

1 lb. Organic Rainbow Carrots (approx. 4-6 large)
⅓ Cup Roasted-Salted-Shelled Pistachios (roughly chopped)

For the Citrus-Cardamom Dressing:

¼ Cup Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Fresh Orange Juice
1 Tsp. Lemon & Orange Zests
1 Tbsp. Honey or Maple Syrup
1/3 Tsp. Ground Cardamom (or 1/2 tsp crushed cardamom seeds)
1 Small Garlic Clove, grated or finely minced
¼ Tsp. Sea Salt, or to taste

Instructions:

Create the Ribbons: Peel the carrots and remove the ends. Using a vegetable julienne peeler or mandoline, shave the carrots lengthwise into long, thin, paper-thin ribbons.

Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, orange juice, lemon & orange zests, honey, ground cardamom, garlic and sea salt until well combined and emulsified.

Assemble the Salad: In a large bowl, combine the carrot ribbons and chopped toasted pistachios.

Dress and Serve: Pour the dressing over the salad and toss gently to coat. Let the salad sit for 10-15 minutes to allow the flavors to meld and the carrots to soften slightly.

Garnish: Top with additional chopped pistachios and herbs before serving. I had a few tiny red biquinho peppers and added those.

Culinary Tips:

Tool: A Y-peeler makes creating long, even ribbons easier.
Color: Use a mix of purple, yellow, and orange carrots to maximize the visual appeal.
Storage: This salad keeps well in the fridge for 3-4 days and tastes better as it marinades.
Add-ins: Optionally add feta cheese, pomegranate arils, or thinly sliced red onion for more texture and flavor.

Enjoy! Let me know how you made it and share a picture!

Chef Ellie Lavender
Plant-Based Mediterranean Chef
Culinary & Wine Pairing Instructor
Event Caterer
Lavender Design + Cuisine

 

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Copyright © 2026 Lavender Design + Cuisine, All rights reserved.

Spring Renewal: Declutter & Revitalize Your Home

 

Spring officially begins on Friday, March 20th, bringing a powerful wave of renewal, joy, and new beginnings. This is your moment to chase your boldest dreams! Start by refreshing your energy through a sacred decluttering ritual—deep clean your home to strengthen your spirit and release anything that no longer serves your growth.

A Step-by-Step Guide to Refreshing Your Home:

1. Preparation & Strategy: Boost efficiency by planning your approach. Use the "20/10 rule"—20 minutes of cleaning followed by 10 minutes of rest—to keep energy high and avoid burnout. Tackle one room at a time, moving from top (ceiling fans) to bottom (floors) for the best results. Spread these tasks over a few days to make the process manageable.

2. Intentional Decluttering: Create a more peaceful, functional home by removing excess items to reduce mental stress. Utilize the "Three-Pile Method" (Keep, Donate, Discard) to clear high-traffic areas like drawers and countertops. Give every item a dedicated home to maintain order and purge digital clutter as well.

3. Deep Cleaning Techniques: Revitalize your living space with a top-to-bottom clean. Focus on deep-cleaning the kitchen (appliances, cabinets), eliminating mildew in bathrooms, laundering textiles (linens, mats), cleaning windows, and thorough floor care, including steam cleaning carpets.

4. Eco-Friendly & Safe Solutions: Prioritize a healthy home environment by using natural, non-toxic cleaning methods such as agents like baking soda, white vinegar, and lemon juice to lift dirt and grime

5. Refresh and Revitalize: Bring new life into your home by using invigorating essential oils such as rosemary, lemon, and lavender to boost energy and create a sense of renewal. Add the final, fresh touch by decorating with potted plants or fresh flowers. 

6. Streamlined & Manageable Strategy: Transform overwhelming chores into a manageable process by using a room-by-room printable checklist. Stock up on essentials like microfiber cloths, spray bottles, sponges, and a HEPA-filter vacuum to make cleaning efficient and rewarding. 

Savor the joy of transforming your space into a sanctuary of positive energy. Sign up for my monthly newsletter for extra tips—just send me an email to subscribe!

Ellie Lavender
Certified Feng Shui Practitioner
Green Interior Designer
Decluttering & Organizing Expert
Lavender Design + Cuisine

 

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on upcoming chocolate, culinary & wine pairing classes, and special events!  

 

 Copyright © 2026 Lavender Design + Cuisine, All rights reserved. 

A Chef's Culinary Journey!

 

Savory Plant-Based Ragu over 

Crispy Polenta Squares

 

Beyond its surface simplicity, Mediterranean cuisine is a timeless and thrilling paradox of rustic charm and polished elegance. Forged over thousands of years, this vibrant tradition is a direct conversation with the sun-drenched landscape, where the bounty of each season dictates the palate.

 

My culinary journey began not in a kitchen, but in the garden. From childhood, I was captivated by the raw, vibrant power of the earth’s bounty, learning to taste the sunshine in a perfectly ripe tomato and smell the richness of high-quality olive oil. This simple, true reverence for fresh ingredients became the bedrock of my culinary soul.

 

Now, as a chef, I honor that foundation with refined technique and a rebellious spirit. I fearlessly fuse classic French precision with hearty Italian tradition, lovingly embrace the intertwining of Moroccan and Spanish cuisines —and my personal signature is the bold, savory punch of capers and olives — and why merely steam when you can unleash the rich, caramelized depth of fire-roasted vegetables.

 

From French Ragoût to Italian Ragù - A Culinary Evolution: Alberto Alvisi, chef to the Cardinal of Imola near Bologna, created the earliest documented ragù in the late 18th century, adapting it from the French ragoût. This Italian spin on the slow-cooked French stew was famously served with pasta and became a staple of Emilia-Romagna cuisine.

 

Post photo: Savory Plant-Based Ragu over Crispy Polenta Squares —a combination that is featured in my upcoming cookbook: Lemon, Love and Lavender.

 

Happy Cooking!

 

Chef Ellie Lavender

Plant-based Mediterranean Chef

Culinary & Wine Pairing Instructor

Event Caterer

Lavender Design + Cuisine

 Taste the World: 2026 Plant-Based Mediterranean Cooking & Wine Pairing Classes

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events! 

 

 Copyright © 2026 Lavender Design + Cuisine, All rights reserved.