Name: Mandoline-Sliced Veggie Ribbon Salad
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 small Yukon Gold potato; 1/2 small zucchini; 1/4 small red onion; 1 small watermelon radish (or regular radish); 1/4 cup crumbled feta cheese; 1 tablespoon extra-virgin olive oil; 1 teaspoon lemon juice; 1/2 teaspoon honey; 1/2 teaspoon Dijon mustard; Salt and black pepper, to taste; 1 tablespoon chopped fresh dill; 1 tablespoon toasted sunflower seeds

Mandoline-Sliced Veggie Ribbon Salad

TenderPotato9197

This vibrant Mandoline-Sliced Veggie Ribbon Salad is a showstopper for anyone new to using a mandoline. The tool transforms humble vegetables into delicate, paper-thin slices and ribbons, making the salad both visually stunning and texturally exciting. Crisp potato, cool zucchini, bold radish, and sweet red onion create a colorful medley, while feta, dill, and toasted sunflower seeds add bursts of flavor and crunch. The lemon-honey vinaigrette ties it all together, highlighting the freshness of each slice. It’s a perfect way to celebrate your first mandoline experience—simple, elegant, and packed with flavor.

Ingredients

Instructions

Wash and dry all vegetables.
Using a mandoline, carefully slice the potato, zucchini, and watermelon radish into very thin rounds or ribbons. Slice the red onion as thinly as possible.
Arrange the sliced vegetables on a plate or shallow bowl in overlapping layers for a beautiful presentation.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
Drizzle the vinaigrette evenly over the vegetables.
Sprinkle crumbled feta cheese, fresh dill, and toasted sunflower seeds on top.
Serve immediately, enjoying the crisp textures and vibrant flavors.