BHA & BHT Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling them into long, delicate strips transforms an everyday vegetable into something genuinely beautiful on the plate. Paired with juicy quartered figs, fresh parsley, and torn mint, this salad has a brightness and elegance that feels far more special than the effort involved. The honey-fig dressing comes together with a quick whisk — olive oil, apple cider vinegar, honey, grated ginger, and turmeric — and every single ingredient is exactly what it says it is, with no synthetic preservatives hiding in the mix. That matters more than people realize, since BHA and BHT show up in a surprising number of bottled dressings and packaged salad kits under vague labeling. Making the dressing from scratch here means you stay completely in control of what goes into the bowl. A short ten-minute rest lets the ribbons soften just enough to soak up all that warm, tangy sweetness before the figs and herbs go in. The result is a salad that's colorful, fragrant, and genuinely hard to stop eating.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb carrots (about 5 medium), peeled
- 6 fresh figs, stemmed and quartered
- ¼ cup fresh flat-leaf parsley leaves, roughly torn
- 2 tbsp fresh mint leaves, roughly torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
Instructions
- 1
Using a vegetable peeler, draw long strokes down each carrot to create wide, thin ribbons, rotating the carrot as you go. Stop when you reach the narrow core. Place the ribbons in a large mixing bowl.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, grated ginger, turmeric, and salt until the dressing is smooth and emulsified.
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