Wheat Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped or shredded approach here, giving this salad a surprisingly elegant, almost pasta-like texture that soaks up every drop of the bright, herby dressing. The combination of fresh basil, flat-leaf parsley, lemon zest, and a whisper of turmeric and ginger makes the whole bowl feel vibrant and a little unexpected — the kind of thing you'd order at a restaurant and then immediately try to recreate at home. Every single ingredient is naturally free of wheat, so there's no swapping, substituting, or label-squinting required; just straightforward, whole-food cooking from start to finish. A short rest at room temperature is the secret step — it lets the ribbons soften just enough to turn tender and silky while they drink in the garlicky lemon oil. Toasted coconut flakes on top add a subtle crunch and a faint sweetness that plays beautifully against the citrus and herbs. This is the kind of salad that works as a light lunch, a stunning side dish, or an impressive addition to a spread — and it comes together with nothing more than a vegetable peeler and a whisk.
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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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