Hazelnut Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped or shredded approach here, and the result is a salad that feels genuinely elegant without requiring much effort at all. A bright, golden dressing built from olive oil, fresh lemon juice, lemon zest, grated garlic, turmeric, and ginger coats every ribbon in warm, citrusy flavor that tastes far more complex than the short ingredient list suggests. Fresh basil and parsley fold right in, adding a burst of herby freshness that makes the whole bowl feel alive. A short ten-minute rest at room temperature is the quiet secret — the ribbons soften just enough to soak up the dressing while still holding their beautiful shape. For anyone navigating tree-nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any hazelnut-derived ingredients, with no swaps or substitutions needed. The optional toasted coconut flakes add a gentle crunch and a hint of sweetness if you want a little extra texture on top. It's the kind of vibrant, produce-forward dish that works as a light lunch, a stunning side, or an impressive addition to any spread.
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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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