Lactose Free 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. Paired with juicy quartered figs, torn parsley, and fresh mint, this salad has a layered elegance that feels far more special than the effort involved. The honey-fig dressing — built from olive oil, apple cider vinegar, honey, grated ginger, and a touch of turmeric — comes together in minutes and coats every ribbon in a warm, tangy-sweet glaze. A short rest at room temperature lets the carrots soften just enough to soak up all that flavor without losing their satisfying bite. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it's just clean, vibrant food as it should be. This is the kind of salad that works as a bright starter, a stunning side, or even a light lunch on its own.
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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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