Dairy Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are a simple trick that transforms an everyday vegetable into something genuinely beautiful, and this salad leans into that fully. Long, translucent strips of carrot curl and soften in a bright honey-fig dressing built from olive oil, apple cider vinegar, fresh ginger, and a touch of turmeric — warm, tangy, and just a little floral. Quartered fresh figs bring a jammy sweetness that plays perfectly against the acidity, while torn parsley and mint keep everything feeling light and alive. The whole thing comes together without a drop of butter, cream, or cheese, and you'd never miss any of it — the dressing is rich enough on its own thanks to good olive oil doing its job. Letting the ribbons sit in the dressing for a few minutes before adding the figs is the small step that makes a big difference, giving the carrots time to relax and soak up all that flavor. It's the kind of salad that looks impressive on a table but asks almost nothing of you in the kitchen.
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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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