Eggless 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. Those silky strips soak up the honey-fig dressing as they rest, softening just enough to feel tender without losing their fresh snap. The dressing itself is a bright, layered blend of apple cider vinegar, olive oil, honey, grated ginger, and a touch of turmeric — warm, tangy, and a little floral all at once. Fresh figs bring jammy sweetness and a gorgeous color contrast, while torn parsley and mint keep everything tasting light and alive. Every component here is naturally free of eggs, so there's no substituting or second-guessing — just clean, whole ingredients that work together beautifully. This is the kind of salad that looks like it came from a restaurant but comes together in minutes with nothing more than a peeler and a whisk.
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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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