Rice Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace any grain-based base here, making this a naturally satisfying salad that doesn't feel like it's missing a thing. The technique is simple — just a vegetable peeler drawn firmly down each carrot — but the result is elegant, almost pasta-like strands that soak up dressing beautifully. That dressing is bright and layered, built from fresh lemon juice, lemon zest, grated garlic, and warm notes of turmeric and ginger whisked into good olive oil. Fresh basil and parsley get folded right into the ribbons, so every bite carries that herby punch alongside the citrusy heat. A short rest at room temperature is the secret step — it lets the carrots soften just enough to turn tender and silky without losing their fresh snap. Optional toasted coconut flakes on top add a subtle sweetness and a little crunch that takes the whole thing somewhere unexpected. It's the kind of salad that looks impressive on a platter but 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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