Xanthan Gum Free Carrot Ribbon Salad with Basil-Herb Dressing
Long, silky carrot ribbons replace the usual chopped salad routine here, and the result is something genuinely beautiful on the plate. A bright lemon-and-olive-oil dressing spiked with turmeric, ginger, and fresh garlic coats every strand with warm, aromatic flavor that feels far more exciting than a standard vinaigrette. Handfuls of fresh basil and parsley fold right in, making the herbs a true part of the salad rather than an afterthought. A short rest at room temperature lets the ribbons soften just enough to drink in all that dressing — no wilting, just the right amount of give. Many store-bought dressings and packaged salads sneak in thickeners and stabilizers, so making your own from scratch with whole, simple ingredients is the cleanest way to keep things completely free of additives like xanthan gum. The dressing emulsifies naturally from a good whisk and the lemon juice, so nothing is missing in texture or richness. Optional toasted coconut flakes on top add a subtle crunch and a hint of sweetness that makes this feel like something you'd order at a restaurant.
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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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