Pescatarian Carrot Ribbon Salad with Basil-Herb Dressing
Raw carrots get a serious glow-up here, transformed into delicate, silky ribbons that soak up a bright, golden dressing packed with lemon, garlic, turmeric, and ginger. The technique is simpler than it looks — just a vegetable peeler and a little patience — and the payoff is a salad that feels genuinely elegant on the plate. Fresh basil and parsley bring a garden-fresh lift that makes every bite feel alive, while that short ten-minute rest lets the ribbons soften just enough to turn tender without losing their satisfying bite. The dressing comes together in one small bowl and does all the heavy lifting, coating every ribbon in warm spice and citrus brightness. A scatter of toasted coconut flakes on top adds a subtle sweetness and crunch that takes the whole thing somewhere unexpected. This is the kind of plant-forward dish that fits naturally into a pescatarian spread — no substitutions needed, no compromises made — just clean, vibrant ingredients doing exactly what they're supposed to do.
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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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