Chestnut Free Carrot Ribbon Salad with Honey-Fig Dressing
Fresh figs and carrot ribbons might sound simple, but this salad is genuinely stunning on the table — all jewel-toned color and delicate, layered flavor. The technique of peeling the carrots into wide, thin ribbons gives them a silky texture that soaks up the honey-fig dressing beautifully after just a short rest. That dressing is the real star: apple cider vinegar, a touch of honey, warm turmeric, and freshly grated ginger come together into something bright, earthy, and a little unexpected. Torn parsley and mint folded in at the end keep everything feeling light and herbaceous. For anyone navigating tree nut concerns, this recipe is naturally worry-free — every ingredient is straightforward produce, pantry staples, and fresh herbs with zero hidden surprises. It comes together quickly and requires no cooking, making it an effortless choice for a weeknight side or a dish you want to bring somewhere and impress people without much effort.
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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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