Capsaicin Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and genuinely beautiful on the plate, this ribbon salad turns humble carrots into something you'd happily serve at a dinner party. A vegetable peeler does all the heavy lifting, shaving each carrot into long, silky strips that curl and catch every drop of the herby lemon dressing. That dressing — built on extra-virgin olive oil, fresh lemon juice, grated garlic, turmeric, and ginger — delivers real warmth and complexity without a single ingredient that triggers capsaicin sensitivity. So many "zesty" or "spiced" salads rely on chili flakes or hot pepper to create that kick, but here the ginger and turmeric carry all the intrigue you need. A generous handful of fresh basil and parsley keeps things vibrant and aromatic, and a short rest at room temperature lets the ribbons soften just enough to soak up the dressing beautifully. Toasted coconut flakes on top add a subtle crunch and a hint of sweetness that makes the whole bowl feel a little unexpected. It's the kind of side dish that looks like you tried very hard and tastes even better than it looks.
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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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