Carrageenan Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons might sound simple, but the technique of shaving them into long, silky strips completely transforms the texture — they're tender yet still have a satisfying bite after a quick rest in the dressing. The basil-herb dressing is bright and aromatic, built from olive oil, fresh lemon, garlic, and warm hints of turmeric and ginger that make the whole bowl feel a little unexpected. Every ingredient here is whole and straightforward, which is exactly what you want when you're avoiding additives like carrageenan that sneak into so many bottled dressings and processed foods. Making the dressing from scratch takes about two minutes and gives you complete control over what goes into it — no label-reading required. The fresh basil and parsley weave through the ribbons beautifully, and the optional toasted coconut flakes add a subtle crunch and sweetness that takes it over the top. This is the kind of salad that works as a light lunch, a vibrant side dish, or something impressive to bring to a gathering without a lot of fuss.
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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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