Tree Nut Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped or shredded approach here, and the result is a salad that feels genuinely elegant on the plate. A bright lemon dressing spiked with turmeric and fresh ginger ties everything together, giving each ribbon a warm, golden coating with just enough zing to keep things lively. Handfuls of fresh basil and parsley fold right in, so the herbs aren't an afterthought — they're woven through every bite. A short rest at room temperature is all it takes for the ribbons to soften slightly and drink up the dressing, no heat required. The optional toasted coconut flakes add a subtle crunch and a hint of sweetness that plays beautifully against the citrus and spice. Everything in this recipe is naturally free of tree nuts, so there's no need to swap ingredients or second-guess a store-bought sauce. It's the kind of vibrant, fuss-free side that looks like you spent way more time on it than you actually did.
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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)
Can be omittedcoconut flakes
- 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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