Hazelnut Free Carrot Ribbon Salad with Honey-Fig Dressing
Fresh figs and carrot ribbons might sound simple, but this salad is genuinely stunning on the table — all jewel-toned color and delicate, feathery layers. The honey-fig dressing brings a warm, floral sweetness that's balanced by apple cider vinegar and a whisper of fresh ginger and turmeric, so every bite feels bright and a little unexpected. Using a vegetable peeler to shave the carrots into wide ribbons is a small technique that makes a big difference, giving the salad an elegant, almost silky texture once the dressing has a few minutes to work its magic. Torn parsley and mint round everything out with a herby lift that keeps it feeling fresh rather than heavy. Many store-bought dressings and nut-forward salad kits sneak in hazelnut oil or mixed nut toppings, so making this entirely from scratch means you stay in full control of every ingredient. It's the kind of dish that works beautifully as a starter, a side alongside grilled proteins, or an impressive addition to a potluck spread.
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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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