Seeds 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's in it. Long, translucent carrot ribbons are tossed with whole basil leaves and parsley, then coated in a golden dressing built from olive oil, lemon juice, lemon zest, garlic, turmeric, and ginger — warm spice meeting bright citrus in the best possible way. For anyone navigating a seeds-free lifestyle, salads and dressings can be a minefield of hidden sesame, poppy, or sunflower seeds lurking in store-bought bottles and pre-made mixes. Every single component here is naturally free of seeds, so you can dress and toss with total confidence. A short ten-minute rest lets the ribbons soften just enough to soak up all that herby, spiced dressing without losing their delicate texture. The optional toasted coconut flakes add a subtle crunch and a hint of sweetness that takes the whole thing up a notch. It's light enough to serve alongside almost anything, but bold enough to hold its own as the star of the table.
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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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