BHA & BHT Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and built entirely from whole ingredients you can see and name, this carrot ribbon salad is exactly the kind of dish that makes clean eating feel genuinely exciting. The carrots are shaved into long, elegant strips with a vegetable peeler, giving the salad a beautiful texture that's tender but still has a satisfying bite after a short rest in the dressing. That dressing — a whisked blend of extra-virgin olive oil, fresh lemon juice, lemon zest, grated garlic, turmeric, and ginger — is vibrant and aromatic without a single additive or preservative in sight. For anyone navigating synthetic antioxidants like BHA and BHT, packaged dressings and processed snack foods are often the sneaky culprits, so making everything from scratch here is both the safest and most delicious route. Handfuls of fresh basil and parsley get tossed right in with the ribbons, turning the herbs into part of the salad rather than just a garnish. A scatter of toasted coconut flakes on top adds a subtle crunch and a hint of sweetness that ties the whole thing together. It's the kind of salad that looks impressive on a platter but comes together with minimal effort and zero compromise.
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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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