Emulsifier Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons draped in a golden, herb-flecked dressing make this salad feel far more elegant than the effort involved. The basil-herb dressing comes together with nothing but a whisk and a small bowl — olive oil, fresh lemon juice, grated garlic, turmeric, and ginger combine into something bright, warmly spiced, and completely clean. There are no lecithins, no polysorbates, no stabilizers hiding anywhere in this recipe, which makes it a genuinely reliable choice when you're trying to avoid processed emulsifying agents that sneak into so many bottled dressings and packaged salads. A short rest at room temperature lets the ribbons soften just enough to soak up all that flavor without losing their satisfying bite. Fresh basil and parsley bring a garden-fresh lift, and a scatter of toasted coconut flakes adds a subtle crunch and sweetness that ties the whole thing together beautifully. It works as a vibrant starter, a light lunch, or a stunning side dish that looks like you spent far more time on it than you did.
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)
- 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!