Fructose Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons make this salad feel genuinely elegant — nothing like the shredded carrot side you'd find at a deli counter. A vegetable peeler does all the heavy lifting, shaving each carrot into wide, delicate strips that soften just enough after a short rest in the dressing without going limp. The basil-herb dressing is bright and aromatic, built from olive oil, fresh lemon juice, lemon zest, and a whisper of turmeric and ginger that gives the whole bowl a warm, golden glow. Managing fructose intake often means scanning every label for hidden sweeteners or high-fructose produce, but this recipe keeps things clean — carrots, fresh herbs, and a straightforward citrus-oil dressing with no added sugars or problematic ingredients in sight. Tossing in fresh basil and parsley alongside the ribbons means every forkful carries a little herby freshness that makes the dish feel far more complex than the ingredient list suggests. Optional toasted coconut flakes on top add a subtle crunch and a hint of richness that takes it from simple side to something you'd genuinely want to serve at a dinner party. It's the kind of salad that looks impressive, tastes vibrant, and comes together without any stress.
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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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