Peanut Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped or shredded approach here, and the result is a salad that feels genuinely elegant without requiring much effort at all. A bright, golden dressing built from olive oil, fresh lemon, turmeric, and ginger ties everything together, giving each ribbon a warm, citrusy kick that pairs beautifully with handfuls of fresh basil and parsley. The short resting period is the quiet secret — just ten minutes at room temperature lets the ribbons soften slightly and drink in all that flavor, so nothing tastes raw or underdressed. Optional toasted coconut flakes add a subtle crunch and a hint of sweetness that makes the whole bowl feel a little more special. Every single ingredient here is straightforward and naturally free from tree nut and peanut concerns, so there's no label-scanning or substitution stress involved. It works as a vibrant starter, a light lunch, or a side dish that actually gets people talking at the table.
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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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