Artificial Food Coloring Free 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. Every element of color here comes straight from nature — the deep orange of the carrots, the vivid green of fresh basil and parsley, the golden warmth of turmeric — with absolutely nothing artificial doing the work. That matters more than it sounds, because so many store-bought dressings and pre-packaged salads sneak in synthetic dyes to boost visual appeal, even when the dish doesn't need them. Here, a quick whisk of olive oil, lemon juice, grated garlic, and warm spices creates a dressing that's punchy and bright entirely on its own terms. The technique of shaving carrots into long, wide ribbons is a small move that makes a big difference — they turn silky and tender after just a short rest in the dressing, soaking up all that citrusy, gingery flavor. Toasted coconut flakes on top add a subtle crunch and a hint of sweetness that ties everything together without overwhelming the herbs. It's the kind of salad that earns a permanent spot in your rotation.
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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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