Cinnamon 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. The wide, thin strips soak up the honey-fig dressing beautifully during that short rest, turning tender and glossy before the fresh figs, parsley, and mint even hit the bowl. That dressing is the real star — apple cider vinegar and honey balance each other perfectly, while grated ginger and a touch of turmeric add warmth and color without leaning on the spices that so many similar recipes default to. For anyone navigating a cinnamon sensitivity, salads and dressings with "warm" flavor profiles can be a minefield, but every ingredient here is straightforward and easy to verify. The quartered figs bring a jammy sweetness that makes this feel indulgent despite being entirely produce-forward. It comes together in one large bowl with minimal cleanup, and the result looks genuinely stunning on a table. Fresh mint lifts the whole thing at the end, making every bite bright, herby, and just a little unexpected.
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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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