Pecan Free Carrot Ribbon Salad with Basil-Herb Dressing
Carrot ribbons are one of those simple transformations that make a salad feel genuinely special — wide, silky strips that catch every drop of dressing and look stunning on a platter. The bright basil-herb dressing here layers fresh lemon juice, lemon zest, grated garlic, turmeric, and ginger into something that's bold and aromatic without being heavy. A short rest at room temperature lets the ribbons soften just enough to soak up all that flavor, so every bite is tender and deeply seasoned. Fresh basil and parsley bring a garden-fresh lift that keeps the whole dish feeling light and vibrant. If you want a little extra texture and sweetness, the optional toasted coconut flakes on top are a genuinely lovely finishing touch. This is the kind of salad that works as a showstopping side or a simple lunch on its own, and every ingredient in it is naturally free from tree nut concerns — no label-scanning required.
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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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