Macadamia Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons might sound simple, but the technique of shaving them into long, delicate strips transforms a humble root vegetable into something genuinely beautiful on the plate. The bright, golden dressing — built from olive oil, fresh lemon, turmeric, and ginger — clings to every ribbon and brings a warm, aromatic depth that feels anything but ordinary. Fresh basil and parsley weave through the salad, adding bursts of herby freshness that balance the earthy sweetness of the carrots. A short rest at room temperature lets the ribbons soften just enough to soak up all that flavor without losing their satisfying bite. Optional toasted coconut flakes on top add a subtle crunch and a hint of tropical sweetness that takes the whole thing up a notch. This is the kind of salad that looks impressive enough for a dinner party but comes together with nothing more than a vegetable peeler and a whisk — no specialty ingredients, no cross-contamination concerns, just clean, whole-food goodness from start to finish.
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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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