Nitrate & Nitrite Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people stop and ask what you did differently. Long, delicate carrot ribbons are tossed with whole basil leaves and parsley, then coated in a punchy lemon-and-olive-oil dressing that gets a warm, earthy lift from ground turmeric and ginger. Every single ingredient here is naturally free from added nitrates and nitrites — no cured meats, no processed shortcuts, nothing that requires a label check. That's actually harder to guarantee than it sounds, since even some packaged salad kits and bottled dressings can sneak in preservatives you weren't expecting. Making the dressing yourself from scratch with fresh lemon juice, good olive oil, and a little grated garlic takes only minutes and puts you fully in control. A short rest at room temperature lets the ribbons soften just enough to soak up all that flavor without losing their satisfying bite. Finish it with toasted coconut flakes if you want a subtle crunch and a hint of sweetness that ties the whole thing together beautifully.
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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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