Lupin Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons might sound simple, but the technique of shaving them into long, silky strips completely transforms a humble root vegetable into something genuinely elegant. Tossed with fresh basil and parsley, then coated in a bright lemon-and-olive-oil dressing spiked with turmeric and ginger, this salad has a warmth and complexity that punches well above its weight. The short rest at room temperature is a small but important step — it lets the ribbons soften just enough to soak up all that herby, citrusy dressing without going limp. Every ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based fillers sneaking into your bowl. Toasted coconut flakes on top add a subtle crunch and a hint of sweetness that plays beautifully against the ginger and lemon. It works as a vibrant starter, a light lunch, or a fresh side alongside grilled proteins. Clean, colorful, and genuinely craveable — this one earns a permanent spot in the rotation.
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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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