Eosinophilic Esophagitis Friendly Carrot Ribbon Salad with Honey-Fig Dressing
Eating well with eosinophilic esophagitis often means cutting out so many common ingredients that salads start to feel boring or repetitive — but this one is anything but. Delicate carrot ribbons are shaved with a vegetable peeler into wide, silky strips that soften beautifully after a short rest in the dressing, making them easy to eat without any tough or fibrous texture. The honey-fig dressing brings together olive oil, apple cider vinegar, fresh ginger, and a touch of turmeric for something bright, lightly sweet, and genuinely crave-worthy. Juicy quartered figs add a jammy richness that feels almost indulgent, while fresh parsley and mint keep every bite tasting clean and vibrant. Every single ingredient here is straightforward and free from the common trigger foods that make navigating this condition so exhausting — no dairy, no wheat, no eggs, no soy, no nuts. It comes together in one bowl with minimal prep, and that ten-minute rest while the ribbons absorb the dressing does all the heavy lifting. This is the kind of dish that proves eating around dietary restrictions doesn't have to mean settling for less.
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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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