Pistachio Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped or grated texture here, giving this salad a surprisingly elegant, almost pasta-like feel that makes it stand out on any table. The basil-herb dressing is bright and aromatic — fresh lemon juice, lemon zest, grated garlic, and a warm undercurrent of turmeric and ginger that keeps things interesting without overpowering the vegetables. Handfuls of fresh basil and parsley get tossed right in with the ribbons, so every bite is loaded with herby freshness. A short rest at room temperature lets the carrots soften just enough to soak up all that citrusy, spiced dressing — it's a small step that makes a big difference. The optional toasted coconut flakes on top add a subtle crunch and a hint of sweetness that ties everything together beautifully. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or worry about cross-contact from shared processing facilities the way you might with packaged salads or store-bought dressings. It's the kind of dish that looks impressive, tastes vibrant, and comes together with almost no effort.
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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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