Chicken 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 you did differently. Long, delicate carrot ribbons are tossed with whole basil leaves and parsley, then coated in a punchy lemon-olive oil dressing spiked with turmeric and ginger — it's herbaceous, a little citrusy, and just slightly warm from the spices. The whole thing comes together with nothing more than a vegetable peeler and a whisk, which means minimal effort for maximum visual payoff. Letting the salad rest for a few minutes before serving is the quiet secret here — the ribbons soften just enough to soak up the dressing without losing their satisfying bite. A scatter of toasted coconut flakes on top adds a subtle sweetness and crunch that takes it from simple side to something you'd genuinely be proud to bring to a table. Every single ingredient is plant-based and naturally free from any poultry, so there's zero need to scrutinize labels or swap anything out — it just works as written.
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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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