Citric Acid Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons might sound simple, but the technique of shaving them into long, silky strips transforms a humble root vegetable into something genuinely beautiful on the plate. The fresh basil and parsley bring a bright, garden-fresh quality that makes every forkful feel light and vibrant. A short rest lets the ribbons soften just enough to soak up the golden, ginger-and-turmeric-kissed dressing without losing their satisfying texture. For anyone navigating a citric acid sensitivity, salad dressings are often a minefield — bottled versions are loaded with it as a preservative. Here, the dressing is built entirely from scratch using whole, recognizable ingredients, so you know exactly what's going in. The lemon juice and zest provide that tangy lift naturally, without any processed additives hiding in the mix. Toasted coconut flakes scattered over the top add a subtle crunch and a hint of sweetness that ties everything together in the most unexpected way. This one is elegant enough for a dinner party spread but easy enough to throw together on a weeknight when you want something fresh and nourishing.
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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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