Gut Friendly Carrot Ribbon Salad with Basil-Herb Dressing
Raw carrots transformed into delicate, silky ribbons make for a salad that feels genuinely special without requiring any cooking at all. A quick rest in the dressing is all it takes for those wide, thin strips to soften just enough while still holding a satisfying bite. The basil-herb dressing brings together olive oil, fresh lemon, and warm spices like turmeric and ginger — ingredients that are well-loved for supporting a happy digestive system without being harsh or heavy on the gut. Fresh basil and parsley fold right into the ribbons, so every forkful is fragrant and bright rather than flat or one-note. The whole thing is naturally free of gluten, dairy, and processed additives, which means you're not hunting labels or making substitutions — the recipe just works as written. A scatter of toasted coconut flakes on top adds a gentle crunch and a hint of sweetness that makes the whole bowl feel a little more celebratory. It's the kind of dish that's easy enough for a weeknight but pretty enough to bring to a table full of guests.
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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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