Chestnut Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people stop and ask what's in it. Wide, translucent carrot ribbons are tossed with whole basil leaves and parsley, then coated in a golden dressing built from olive oil, lemon juice, turmeric, and ginger — warm spice meeting bright citrus in the best possible way. A short rest at room temperature lets the ribbons soften just enough to soak up every bit of that dressing without going limp. The result is somewhere between a salad and a slaw, with a flavor profile that feels far more complex than the ingredient list suggests. For anyone navigating tree nut restrictions, this one is naturally worry-free — no nuts hiding in the dressing, no nut-based garnish required, just clean whole ingredients from start to finish. The optional toasted coconut flakes add a subtle crunch and a hint of sweetness if you want them, but the salad holds its own beautifully without. It works as a vibrant side alongside grilled proteins or as a light standalone lunch that actually satisfies.
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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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