Vegetable Ribbon Salad

Steph Wagner

February 8, 2018

Vegetable Ribbon Salad

Vegetable Ribbon Salad | Bariatric Surgery Recipes | FoodCoach.Me

After weight loss surgery it can be hard to find new and exciting side dishes to pair with your protein!

Many patients end up with only the protein or they might throw a can of green beans on the side.

Getting “stuck in a rut” can apply to anything. Exercise. Protein meals. Definteily side dishes.

We put so much emphasis on the protein protein protein that the vegetable side dish becomes such a distant thought! Oh yeah…what should I put with this??

I ceratinly have my go-to’s (I’ll include some below) but this vegetable ribbon salad is certainly up there. I use my tradidtional carrot peeler but you can use any of the fancy vegteable stripping tools they have now (okay, I have plenty. And I really love my serrated peeler the most and it’s from Pampered Chef –> click this link for an Amazon (affiliate link) to see a serrated peeler.

For this salad I use a green zucchini, a yellow squash and a carrot or two. Sometimes I toss it with a low sugar marinara sauce (the lowest sugar I can find anyway) or just sprinkle it with sea salt and black pepper to eat with the main meat – burger patty, fish fillet, chicken breast, etc.

You can get creative with seasonings, spices and even light amounts of condiment like a pesto sauce!

Other fast vegetable side dishes:

Sweet Baby Carrots | WLS Recipes | FoodCoach.Me

Sweet Baby Carrots – members recipe

Oven Roasted Cherry Tomatoes | Bariatric Surgery Recipes | FoodCoach.Me

Oven Roasted Cherry Tomatoes 

Vegetable Ribbon Salad | Bariatric Surgery Recipes | FoodCoach.Me

Vegetable Ribbon Salad

Course: Vegetables
Cuisine: American, Stove Top
Servings: 4 servings
Calories: 24kcal
Author: Steph Wagner
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  • 1 Zucchini Squash
  • 1 Yellow Squash
  • 1 Carrots
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  • Wash and peel the zucchini, squash and carrots using a vegetable peeler.
  • Heat a large pot of water to boiling. Add veggies and boil for 3 minutes.
  • Remove vegetables from water, pat dry and season with salt and pepper. Note: This recipe is best paired with a protein source that contains a small amount of sauce. If no sauce, add a small amount of marinara sauce for added flavor.


Serving: 0.5cup | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g
Nutrition Facts
Vegetable Ribbon Salad
Amount Per Serving (0.5 cup)
Calories 24
% Daily Value*
Carbohydrates 5g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Vegetable Ribbon Salad”

  1. How do I save this to my baritastic recipes. New and having a hard time navigating the site thanks

  2. @lynheff Because Baritastic is a separate app some recipes will have to be added on your side. Several FoodCoachMe recipes are in their library so you can start by going to the app, add food and then recipes and search the “Baritastic Recipes” to see if it’s already in their library. If not, you’ll have to add new and type in the ingredients. Once you’ve done that once, you won’t have to do that again and it’ll save it to your recipes.

    I hope that helps! This page has the code to connect with me on Baritastic and has a video on how to use their app. If you haven’t already, this is the welcome page for new members that also helps with some places to get started.

    Don’t hesitate to let me know how else I can help you get acclimated around the site. You can email me at

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