Honey Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and genuinely stunning on a plate, this carrot ribbon salad is the kind of dish that makes people ask what your secret is. Wide, delicate carrot ribbons are tossed with handfuls of fresh basil and parsley, then coated in a lemon-forward dressing spiked with turmeric and ginger — it's vibrant in both color and flavor. Every single ingredient in the dressing is naturally free of added sweeteners, so there's no need to swap anything out or second-guess a label. The lemon juice and zest do all the heavy lifting here, bringing brightness and balance without a drop of anything sweet. A short rest at room temperature lets the ribbons soften just enough to soak up all that herby, citrusy goodness before serving. Optional toasted coconut flakes on top add a subtle crunch and a little something extra if you're feeling it. This one works just as well as a light lunch as it does alongside a bigger 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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