Paraben Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and built entirely from whole ingredients you can actually recognize, this carrot ribbon salad is the kind of dish that looks impressive without requiring much effort at all. Long, delicate carrot ribbons replace the usual chopped or shredded approach, giving each forkful a silky texture that soaks up the herby lemon dressing beautifully. The dressing itself is a simple whisk of extra-virgin olive oil, fresh lemon juice and zest, grated garlic, turmeric, and ginger — nothing processed, nothing synthetic, just clean pantry staples doing their best work. For anyone navigating paraben concerns, the real challenge is often packaged dressings and pre-made salad kits loaded with preservatives; here, every single component is made from scratch with fresh produce and spices. A short rest at room temperature lets the ribbons soften just enough to turn tender while they drink in all that citrusy, golden dressing. The optional toasted coconut flakes add a subtle crunch and a hint of sweetness that makes the whole plate feel a little more special. It's light, vibrant, and genuinely satisfying — the kind of salad that earns a permanent spot in your rotation.
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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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