Cashew Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling them into long, silky strips transforms a humble root vegetable into something genuinely beautiful on the plate. Paired with juicy quartered figs and a honey-ginger dressing that hums with warmth from turmeric and apple cider vinegar, this salad feels both fresh and a little luxurious. The dressing comes together with a quick whisk — olive oil, honey, ginger, and a pinch of sea salt — and a short rest lets the ribbons soften just enough to soak up every drop. Torn parsley and mint folded in at the end keep things bright and herbaceous without overwhelming the sweetness of the figs. Every ingredient here is whole and straightforward, so there's no need to scan labels or worry about hidden nut derivatives sneaking into your bowl. It's the kind of salad that works as an elegant starter, a light lunch, or a colorful side that steals the show at the table.
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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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