Carrageenan Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are a simple trick that completely transforms a humble root vegetable into something elegant and restaurant-worthy. Long, translucent strips curl and soften just enough after a short rest in the dressing, giving you a texture that's tender but still has a satisfying bite. The honey-fig dressing is the real star here — apple cider vinegar and fresh ginger bring brightness and a little heat, while honey rounds everything out into something genuinely craveable. Quartered figs add bursts of jammy sweetness that play beautifully against the earthy turmeric running through the whole dish. Fresh parsley and mint keep it lively and aromatic right up to the last forkful. Many store-bought dressings and packaged salad kits rely on stabilizers and thickeners that can be hard to spot on an ingredient label, making a simple salad more complicated than it should be. This one is built entirely from whole, recognizable ingredients — nothing processed, nothing hidden — so you can dress and toss with complete confidence. It's the kind of dish that looks impressive enough for a dinner party but comes together with almost no effort at all.
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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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