Anti Inflammatory 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 eating well feel effortless. A simple vegetable peeler transforms whole carrots into long, silky ribbons that catch every drop of the herb-forward dressing — no special equipment or culinary training required. The dressing is where the real magic happens: extra-virgin olive oil, fresh lemon juice, and a double hit of turmeric and ginger create a golden, lightly spiced vinaigrette built around ingredients long celebrated for their role in reducing inflammation. Handfuls of fresh basil and parsley fold right into the salad, adding brightness and a pop of color that makes this feel like something you'd order at a restaurant. A short rest at room temperature lets the ribbons soften just enough to absorb the dressing without losing their satisfying texture. Optional toasted coconut flakes on top add a subtle crunch and a hint of sweetness that ties everything together beautifully. It's the kind of salad that disappears fast — and one you'll genuinely look forward to making again.
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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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