Low Iodine Carrot Ribbon Salad with Basil-Herb Dressing
Eating with iodine restrictions doesn't mean settling for bland or boring, and this vibrant salad is proof of that. Wide carrot ribbons — shaved right from whole carrots with a vegetable peeler — give the dish a beautiful, almost pasta-like texture that soaks up every drop of the herby dressing. That dressing is built on extra-virgin olive oil, fresh lemon juice and zest, grated garlic, and warm hits of turmeric and ginger, all of which are naturally free of the iodine-heavy ingredients that can make store-bought dressings a minefield. A generous handful of fresh basil and parsley keeps things bright and garden-fresh, while a short rest at room temperature lets the ribbons turn just tender enough to feel luxurious without losing their bite. The optional toasted coconut flakes add a subtle crunch and a hint of sweetness that makes the whole plate feel a little special. It comes together with minimal equipment and no cooking required, which means less cleanup and more time to enjoy it.
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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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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