Gluten 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. Each long, translucent strip soaks up the honey-fig dressing beautifully, picking up warm notes of ginger and turmeric alongside a gentle tang from the apple cider vinegar. Fresh figs bring a jammy sweetness that plays off the earthiness of the carrots, while torn parsley and mint keep every bite feeling bright and alive. Every ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-scrutinizing required — just straightforward, wholesome produce and pantry staples. A short rest before you add the figs lets the ribbons soften just enough to become silky without losing their delicate texture. This is the kind of salad that looks like you spent far more time on it than you actually did, making it perfect for a weeknight dinner or a dish you want to bring somewhere and quietly impress people.
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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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