Coconut Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons are one of those simple prep tricks that completely transform a humble vegetable into something elegant and restaurant-worthy. A sturdy vegetable peeler is all it takes to shave wide, silky strips that catch every drop of the bright lemon-herb dressing. That dressing — built on extra-virgin olive oil, fresh lemon juice, grated garlic, and warm hits of turmeric and ginger — is punchy, aromatic, and comes together in under a minute. Handfuls of fresh basil and parsley make the whole bowl feel alive and garden-fresh rather than just another side salad. A short rest at room temperature lets the ribbons soften just enough to soak up all that flavor without losing their satisfying bite. The coconut flakes listed in the recipe are entirely optional and easy to skip, so anyone avoiding coconut can enjoy every element of this dish without a single substitution or compromise. It's the kind of salad that looks impressive on a platter but asks almost nothing of you in the kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedcoconut flakes
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!