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. Long, delicate carrot ribbons are tossed with whole basil leaves and parsley, then coated in a zingy lemon-olive oil dressing that gets a subtle warmth from ground turmeric and ginger. The result is something that feels restaurant-worthy but comes together with nothing more than a vegetable peeler and a whisk. Every ingredient here is naturally grain-free, so there's no need to scan labels or worry about hidden flour-based additives sneaking into your bowl. Letting the salad rest for a few minutes before serving is the small but important step that softens the ribbons just enough and lets them drink up all that herby, citrusy dressing. A scatter of toasted coconut flakes on top adds a gentle crunch and a hint of sweetness that ties everything together beautifully. This one works just as well as a vibrant side at a dinner party as it does a light lunch straight from the mixing bowl.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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