Celery Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are one of those simple techniques that completely transform a humble vegetable into something genuinely beautiful on the plate. Wide, translucent strips of carrot curl and soften as they soak up the honey-fig dressing, turning golden with a warm hit of turmeric and fresh ginger. Quartered figs bring a jammy sweetness that plays perfectly against the brightness of apple cider vinegar, while torn parsley and mint keep every bite feeling fresh and lively. This is the kind of salad that looks like it came from a restaurant but comes together in minutes with just a peeler and a bowl. For anyone navigating a celery-free lifestyle, salads can be tricky territory since the stalk sneaks into everything from premade dressings to store-bought slaws — but every single ingredient here is naturally free of it, no substitutions needed. The dressing is whisked together from pantry staples, so there are no mystery blends or label-reading required. Serve it immediately after folding in the figs to catch that gorgeous contrast of soft ribbons and juicy fruit at its best.
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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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