Gut Friendly Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling them into wide, silky strips transforms a humble root vegetable into something genuinely beautiful on the plate. Fresh figs add bursts of natural sweetness, while torn parsley and mint keep every bite feeling bright and alive. The dressing is where this salad really earns its place — apple cider vinegar, raw honey, grated ginger, and turmeric come together in a way that's both bold and deeply nourishing, with each ingredient pulling its weight for digestive wellness. Ginger and turmeric are longtime favorites for supporting a happy gut, and apple cider vinegar brings a gentle tang that works with your body rather than against it. Letting the ribbons rest in the dressing for a few minutes is a small but important step — it softens the carrots just enough so the whole salad feels cohesive rather than raw and crunchy. Everything here is whole, recognizable, and free from anything processed or hard to digest. It's the kind of dish that looks impressive enough for a dinner party but comes together with almost no effort at all.
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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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