Yeast 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 looks like it took serious effort but comes together with just a peeler and a whisk. Long, silky carrot ribbons get tossed with whole basil leaves and fresh parsley, then coated in a lemon-olive oil dressing that's lifted with turmeric, ginger, and a little lemon zest — every ingredient is clean, whole, and completely free of fermented or leavened components. For anyone navigating a yeast-free lifestyle, salads can feel like a safe but boring fallback, and this one is anything but. The dressing emulsifies beautifully with just a whisk, and a short ten-minute rest lets the ribbons soften and soak up all that herby, citrusy flavor before you even take a bite. Optional toasted coconut flakes add a subtle crunch and a hint of sweetness that makes the whole bowl feel a little more special. It works as a vibrant side alongside grilled proteins or as a light standalone lunch, and it's the kind of recipe you'll find yourself coming back to whenever you need something that feels both nourishing and a little unexpected.
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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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