Legume Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling them into long, silky strips transforms a humble root vegetable into something genuinely beautiful on the plate. After a quick rest in the dressing, those ribbons soften just enough to feel almost luxurious while still holding a satisfying bite. The honey-fig dressing is the real star here — bright apple cider vinegar, warm turmeric, and a whisper of fresh ginger come together in a way that feels both vibrant and grounding. Quartered fresh figs bring a jammy sweetness that plays off the earthiness of the carrots, and the torn parsley and mint keep everything feeling light and alive. Every single ingredient in this salad is naturally free of legumes, so there's no label-reading required and no substitutions to stress over — just clean, whole produce and pantry staples. It's the kind of dish that looks impressive enough for a dinner party spread 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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