Best 4 Vegetable Ribbons Recipes
Embark on a culinary journey with an extraordinary selection of vegetable ribbon recipes that transform ordinary ingredients into edible works of art. Unleash your creativity and culinary skills as you discover the art of vegetable ribbon cutting, a technique that turns humble vegetables into vibrant, versatile culinary masterpieces. From colorful salads to elegant garnishes, explore a world of flavor and presentation possibilities. This comprehensive guide offers a diverse collection of recipes, each showcasing the unique textures and flavors of vegetables in ribbon form. Dive into the vibrant Carrot Ribbon Salad with a tangy dressing, or savor the delightful crunch of the Rainbow Vegetable Ribbon Stir-Fry. Experience the elegant simplicity of the Zucchini Ribbon Caprese Salad, where ribbons of zucchini dance with ripe tomatoes and creamy mozzarella. Indulge in the hearty goodness of the Vegetable Ribbon Soup, a symphony of flavors and colors that warm the soul. Elevate your culinary creations with these vegetable ribbon recipes, sure to impress family and friends at every gathering.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED VEGETABLE RIBBONS
These extra-thin slices of zucchini and carrot add a pretty touch to a dinner, place, confirms our Test Kitchen staff.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Trim ends from the carrots and zucchini. Use a vegetable peeler to make long thin strips down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer vegetables to a bowl. Add the lemon juice, oil, salt and pepper; toss to coat.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE RIBBONS
Provided by Sheila Lukins
Categories Salad Bean Side No-Cook Quick & Easy Cucumber Bell Pepper Carrot Healthy Vegan Sesame Parade Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
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.
CREAMY PESTO PENNE WITH VEGETABLE RIBBONS
This beautiful dish will wow guests. It's not just the colors; they'll really be amazed by the taste. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.
Nutrition Facts : Calories 521 calories, Fat 33g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 7g fiber), Protein 15g protein.
ORANGE-MAPLE VEGETABLE RIBBONS
The bright colors and sweet, citrusy taste of our test kitchen's Orange-Maple Vegetable Ribbons make for a company-special side dish that couldn't be easier on the cook. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Using a vegetable peeler, cut the vegetables into very thin lengthwise strips., In a large skillet, saute the vegetable strips in butter until tender; remove and set aside. In the same skillet, combine the syrup, orange juice, zest, salt and pepper. Bring to a boil; cook for 2-3 minutes or until most of the liquid is evaporated. Return vegetables to pan; toss to coat and sprinkle with pecans. Serve with a slotted spoon.
Nutrition Facts : Calories 169 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
Tips:
- Choose the right vegetables: Vegetables that are firm and have a long, cylindrical shape are best for ribboning. Some good choices include carrots, zucchini, cucumbers, and beets.
- Use a sharp knife or mandoline: A sharp knife or mandoline will make it easier to create thin, even ribbons. If you're using a knife, be sure to hold the vegetable steady and cut slowly and carefully.
- Work quickly: Vegetables will start to oxidize and turn brown if they're exposed to air for too long. Work quickly to ribbon the vegetables and then add them to your dish.
- Use a variety of techniques: There are many different ways to ribbon vegetables. You can use a knife, a mandoline, a spiralizer, or even a peeler. Experiment with different techniques to find the one that you like best.
- Get creative: Vegetable ribbons can be used in a variety of dishes. Try adding them to salads, stir-fries, soups, and casseroles. You can also use them as a garnish for cocktails and desserts.
Conclusion:
Vegetable ribbons are a beautiful and delicious way to add color, texture, and flavor to your dishes. With a little practice, you'll be able to create vegetable ribbons like a pro. So get creative and have fun!
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