Pork Free Carrot Ribbon Salad with Basil-Herb Dressing
Bright, fresh, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people stop and ask what you did differently. Wide, delicate carrot ribbons are tossed with fragrant basil and parsley, then coated in a golden dressing built from olive oil, lemon, garlic, turmeric, and ginger — a combination that's aromatic, a little citrusy, and surprisingly bold. The whole thing is naturally free from any pork-derived ingredients, so there's no label-reading stress or ingredient swaps required — just straightforward, clean cooking from start to finish. A short rest at room temperature lets the ribbons soften just enough to soak up the dressing without losing their satisfying texture. Optional toasted coconut flakes add a subtle crunch and a hint of sweetness that takes the salad from simple to genuinely special. This one works equally well as a light standalone dish or as a vibrant side alongside grilled proteins or grain bowls.
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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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