Eggless Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped salad routine here, giving you something that feels almost pasta-like in texture but is entirely plant-based and fresh. The basil-herb dressing — built on good olive oil, bright lemon, and warm notes of turmeric and ginger — coats every ribbon in a way that's vibrant and a little unexpected. A short rest at room temperature is the quiet secret to the whole dish: the carrots soften just enough to drink in the dressing without losing their satisfying bite. Fresh basil and parsley woven throughout keep things herbaceous and lively, and a scatter of toasted coconut flakes on top adds a gentle crunch that makes the whole plate feel finished and special. Everything in the dressing is whisked together from scratch, so there's no need to scan store-bought labels for hidden additives — you know exactly what's going in. It's the kind of salad that looks impressive on a platter but comes together with nothing more than a vegetable peeler and a bowl.
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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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