Coconut 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. Fresh figs add jammy sweetness and a soft contrast to the tender ribbons, while torn parsley and mint keep every bite bright and aromatic. The honey-fig dressing comes together in seconds — just olive oil, apple cider vinegar, honey, grated ginger, and a touch of turmeric whisked until smooth — and it soaks into the carrots during a short rest that makes the whole salad feel cohesive rather than thrown together. Many store-bought dressings and packaged salads sneak in coconut-derived emulsifiers or oils, so making your own from scratch here is genuinely the smarter move. Every single ingredient in this recipe is straightforward and easy to verify, which means you can serve it with total confidence. It works beautifully as a light lunch, a vibrant side dish, or even a starter that looks far more impressive than the effort required.
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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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