Vegan Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped or grated texture here, giving this salad an almost pasta-like elegance that feels genuinely special on the table. The technique is simple — just a vegetable peeler and a little patience — but the result is a bowl full of delicate, translucent strips that soak up every drop of the bright lemon-and-herb dressing. That dressing is where the real magic happens: olive oil, fresh lemon juice, grated garlic, turmeric, and ginger come together into something warmly spiced and citrusy all at once. A generous handful of fresh basil and parsley gets tossed right in with the ribbons, so the herbs aren't just a garnish — they're a full part of the salad. Everything here is whole, plant-based, and completely unprocessed, so there's no label-reading required and no hidden animal products to worry about. A short rest before serving lets the carrots soften just enough to turn tender without going limp, and the optional toasted coconut flakes add a subtle crunch and sweetness that takes the whole thing over the top.
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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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