Mediterranean Diet Friendly Carrot Ribbon Salad with Basil-Herb Dressing
Raw carrots get a serious glow-up here, transformed into delicate, silky ribbons that drink up every drop of a bright lemon-herb dressing. The technique is simple — just a vegetable peeler and a little patience — but the result looks genuinely stunning on a platter. Extra-virgin olive oil, fresh lemon juice, and a whisper of turmeric and ginger form a dressing that hits all the right notes: grassy, citrusy, and just a little warm. Handfuls of fresh basil and parsley fold right into the ribbons, so the herbs aren't an afterthought — they're woven through every bite. A short rest at room temperature lets the carrots soften slightly and soak up the dressing, which makes a real difference in texture and flavor. This is exactly the kind of vegetable-forward dish that feels effortless to pull together yet impressive enough to bring to a dinner table, and it checks every box for plant-rich, olive-oil-based eating without sacrificing an ounce of excitement.
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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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