Beef Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and genuinely stunning on the table, this carrot ribbon salad is the kind of dish that makes people stop and ask what you did differently. Wide, translucent carrot ribbons are tossed with whole basil leaves and parsley, then coated in a lemon-forward dressing that gets a warm, earthy lift from turmeric and ginger. The technique is simpler than it looks — just a vegetable peeler and a little patience — and the payoff is a salad with real texture and depth. A short rest at room temperature lets the ribbons soften just enough to soak up every bit of that garlicky, citrusy dressing. Optional toasted coconut flakes scattered over the top add a subtle crunch and a hint of sweetness that ties everything together beautifully. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's zero guesswork about what's in your bowl. It works equally well as a light lunch on its own or as a vibrant side alongside grains, roasted vegetables, or anything else you're pulling together.
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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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