Capsaicin Free Carrot Ribbon Salad with Honey-Fig Dressing
Bright, fresh, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people stop and ask what's in it. The carrots are shaved into long, delicate strips using just a vegetable peeler, which gives the salad an elegant, almost restaurant-worthy look with zero fuss. Juicy quartered figs bring a jammy sweetness that plays perfectly against the tangy apple cider vinegar in the dressing, while honey rounds everything out into something that feels almost luxurious. Grated ginger and ground turmeric add warmth and depth without any heat, making this a genuinely flavorful option for anyone who needs to avoid capsaicin — no compromises required. Torn parsley and mint keep things light and herbaceous, and a short ten-minute rest lets the ribbons soften just enough to soak up all that golden dressing. It comes together in one bowl with a quick whisk and a gentle fold, which means less cleanup and more time enjoying the results. Whether you're serving it alongside a main or letting it shine on its own, this salad is proof that bold flavor never has to mean spice.
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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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