Eosinophilic Esophagitis Friendly Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons tossed with fresh basil, parsley, and a bright lemon-turmeric dressing — this salad is as beautiful to look at as it is to eat. The whole thing comes together with a vegetable peeler and a whisk, no complicated technique required. Managing eosinophilic esophagitis often means scrutinizing every ingredient label and avoiding a long list of common trigger foods, and this recipe keeps things genuinely clean: it's built entirely from fresh produce, olive oil, lemon, and a handful of warming spices. There are no grains, no dairy, no eggs, no soy, and no tree nuts hiding in the base recipe — the optional coconut flakes can simply be left off if coconut is a concern for you. A short rest at room temperature lets the ribbons soften just enough to absorb the garlicky, ginger-kissed dressing without losing their satisfying texture. The herbaceous punch from the basil and parsley makes this feel far more indulgent than a simple vegetable dish has any right to. It works beautifully as a light lunch or a vibrant side that everyone at the table will reach for.
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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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