Dairy Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons might sound simple, but the technique of peeling long, wide strips transforms an everyday vegetable into something genuinely beautiful on the plate. The result is tender yet still slightly crisp, with enough surface area to catch every drop of the bright, herby dressing. That dressing — built on good olive oil, fresh lemon, garlic, and warm hints of turmeric and ginger — is completely plant-based by nature, so there's nothing to swap or substitute here. Handfuls of fresh basil and parsley fold right into the ribbons, making the herbs feel like part of the salad rather than just a garnish. A short rest at room temperature is the quiet secret that pulls everything together, letting the carrots soften just enough to soak up all that citrusy warmth. Optional toasted coconut flakes add a subtle crunch and a faintly tropical note that makes the whole bowl feel a little unexpected. It's the kind of salad that looks impressive at a dinner table but comes together with nothing more than a peeler, a whisk, and a handful of fresh ingredients.
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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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