Seed Oil Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons make this salad feel genuinely special — nothing like the shredded carrot side you've been ignoring at potlucks. The dressing is built entirely on extra-virgin olive oil and fresh lemon juice, which means there's not a drop of canola, sunflower, or any other refined seed oil in sight. A little grated garlic, ground turmeric, and ginger give it a warm, aromatic backbone that plays beautifully against the sweetness of the carrots and the brightness of fresh basil and parsley. The technique of shaving the carrots into wide ribbons with a vegetable peeler is surprisingly satisfying, and it creates a texture that actually absorbs the dressing as it rests. That short ten-minute rest at room temperature is the quiet secret here — the ribbons soften just enough to feel tender without losing their fresh snap. Optional toasted coconut flakes on top add a subtle crunch and a hint of sweetness that makes the whole plate feel a little more composed. It's the kind of salad that looks like you tried harder than you did, and it comes together with nothing but whole, clean ingredients.
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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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