MSG Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons are one of those simple transformations that make a salad feel genuinely special — delicate, almost silky strips that catch every drop of dressing and look beautiful on a platter. The basil-herb dressing here is built entirely from scratch using olive oil, fresh lemon juice, lemon zest, grated garlic, turmeric, and ginger, so you know exactly what's going into every bite with zero hidden additives or flavor enhancers to worry about. That matters more than people realize with salad dressings, since bottled versions are one of the sneakiest places unwanted ingredients tend to hide. A short rest at room temperature lets the ribbons soften just enough to soak up all that bright, citrusy flavor before you serve. Fresh basil and parsley bring an herby lift that makes the whole bowl feel vibrant and alive, and the optional toasted coconut flakes add a subtle crunch that takes it somewhere unexpected. It's the kind of dish that looks like you put in serious effort but comes together with a peeler, a whisk, and a handful of pantry staples.
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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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