Nutmeg Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons are one of those simple techniques that completely transform a humble vegetable into something elegant and genuinely exciting to eat. Long, silky strips of fresh carrot get tossed with whole basil leaves and parsley, then coated in a bright lemon-and-olive-oil dressing that's lifted with a hint of turmeric and ginger. The result is a salad that feels light and vibrant but still has real depth of flavor. Warm spices like nutmeg have a way of sneaking into store-bought dressings and spice blends, so making everything from scratch here means you stay in full control of every ingredient. A short rest at room temperature lets the ribbons soften just enough to soak up all that herby, citrusy dressing without losing their beautiful shape. Optional toasted coconut flakes on top add a subtle crunch and a faint sweetness that plays beautifully against the garlic and lemon. It's the kind of salad that looks impressive on a platter but comes together with nothing more than a vegetable peeler and a whisk.
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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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