Low Sugar Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people stop and ask what's in it. Wide, translucent carrot ribbons are tossed with handfuls of fresh basil and parsley, then coated in a zippy lemon-olive oil dressing spiked with turmeric and ginger — no sweeteners, no syrups, nothing added to coax out the flavor. Every bit of sweetness here comes naturally from the carrots themselves, which is exactly what makes this salad so satisfying without a single gram of added sugar. The dressing comes together in one small bowl with a quick whisk, and a short rest at room temperature lets the ribbons soften just enough to soak everything up. Toasted coconut flakes on top add a subtle crunch and a hint of richness that takes the whole thing somewhere a little unexpected. It works beautifully as a light lunch, a vibrant side dish, or something impressive to bring to a gathering where you'd rather not stress over ingredient labels.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb large carrots (about 4–5 medium), peeled
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
For the dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp toasted coconut flakes (optional)
- fresh basil leaves, for garnish (optional)
Instructions
- 1
Using a vegetable peeler, draw it firmly along the length of each peeled carrot to shave off long, wide ribbons, rotating the carrot a quarter-turn after every few passes. Continue until you reach the thin core, then set the core aside or discard. Place the ribbons in a large mixing bowl.
- 2
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, turmeric, ginger, and salt until the dressing is uniform and slightly emulsified.
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