Gluten Free Carrot Ribbon Salad with Basil-Herb Dressing
Raw carrots get a serious glow-up here, transformed into delicate, silky ribbons that catch every drop of a bright lemon-herb dressing. The technique is simpler than it looks — just a vegetable peeler and a little patience — and the payoff is a salad that feels genuinely restaurant-worthy. Fresh basil and parsley bring a garden-fresh lift, while ground turmeric and ginger give the olive oil dressing a warm, subtly exotic backbone that keeps you going back for another forkful. A short rest at room temperature is the secret step that lets the ribbons soften just enough to soak up all that flavor without losing their satisfying bite. Every single ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just whole, clean produce and pantry staples working beautifully together. The optional toasted coconut flakes on top add a gentle crunch and a hint of sweetness that makes the whole bowl feel a little special. It's the kind of side dish that disappears fast and always prompts someone to ask for the recipe.
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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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