Chicken Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling long, wide strokes down each carrot transforms a humble root vegetable into something genuinely beautiful on the plate. The honey-fig dressing — built from olive oil, apple cider vinegar, a touch of honey, fresh ginger, and turmeric — is bright, lightly sweet, and just complex enough to feel special. Letting the ribbons sit in the dressing for a few minutes is the quiet secret here; they soften just enough to absorb all that flavor without losing their satisfying bite. Fresh figs bring a jammy richness that plays perfectly against the tang of the vinegar, while torn parsley and mint keep everything feeling fresh and alive. This is the kind of salad that looks like it came from a restaurant but comes together with a peeler, a whisk, and one bowl. Every ingredient is naturally plant-based and whole, so there's nothing to swap out or second-guess — just clean, vibrant eating from start to finish.
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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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