Celery Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons are one of those simple transformations that make a salad feel genuinely special — each long, silky strip catches the dressing beautifully and softens just enough to feel tender without losing its fresh bite. The basil-herb dressing here is bright and aromatic, built from olive oil, lemon juice, lemon zest, and a warm undercurrent of turmeric and ginger that makes the whole bowl feel vibrant and a little unexpected. Fresh basil and parsley get tossed right in with the ribbons, so the herbs aren't just a garnish — they're a full part of the salad. A short rest at room temperature is all it takes for the carrots to relax into the dressing and soak up every bit of that citrusy, garlicky flavor. Optional toasted coconut flakes on top add a subtle crunch and a hint of sweetness that plays beautifully against the lemon. The entire ingredient list is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. This one is as good on a weeknight table as it is on a spread for guests.
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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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