Black Pepper Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are one of those simple techniques that instantly make a salad feel restaurant-worthy, and this one delivers on both looks and flavor. Using a vegetable peeler to shave the carrots into long, delicate strips gives them a silky texture that soaks up the honey-fig dressing beautifully after just a short rest. That dressing — built on olive oil, apple cider vinegar, honey, fresh ginger, and a touch of turmeric — is bright, lightly sweet, and warmly spiced without any heat that could irritate sensitive palates. Fresh figs bring a jammy richness that plays off the tang of the vinegar, while torn parsley and mint keep everything feeling fresh and vibrant. For anyone who needs to avoid black pepper, this recipe is a genuine win because the spice depth comes entirely from ginger and turmeric, so there's no need to substitute or omit anything. It's the kind of salad that works as an elegant starter, a colorful side at a dinner party, or a light lunch all on its own.
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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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