Cinnamon Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons are one of those simple transformations that make a salad feel genuinely special — delicate, almost silky strips that catch every drop of dressing and look stunning on a platter. The bright, herby dressing here leans on fresh lemon juice, lemon zest, and a whisper of turmeric and ginger for warmth and depth, so the flavor is anything but flat. For anyone navigating a sensitivity to cinnamon, this kind of recipe is a breath of fresh air — warm spices often travel in packs, but this one keeps things clean and intentional, using only what's listed and nothing more. A generous handful of fresh basil and parsley brings a garden-fresh lift that plays beautifully against the natural sweetness of the carrots. A short rest at room temperature lets the ribbons soften just enough to absorb all that garlicky, citrusy goodness before you serve. Toasted coconut flakes on top add a subtle crunch and a hint of richness that takes the whole thing over the edge. It's light, vibrant, and the kind of dish that disappears fast at any table.
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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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