Brazil Nut Free Carrot Ribbon Salad with Honey-Fig Dressing
Fresh figs and carrot ribbons might sound simple, but together they create something genuinely stunning — sweet, herby, and bright with a dressing that has real depth. The honey-fig combination is naturally lush, and the grated ginger and turmeric give the whole bowl a warm, golden edge that feels a little unexpected in the best way. Using a vegetable peeler to shave the carrots into long, delicate ribbons is a small technique that makes a big visual difference, turning a humble root vegetable into something almost elegant. A short rest in the dressing lets those ribbons soften just enough to soak up the apple cider vinegar and olive oil without going limp. Torn parsley and fresh mint folded in at the end keep everything tasting lively and green. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. It's the kind of salad that works as a vibrant side 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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