Macadamia Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of drawing a peeler down each carrot in long, sweeping strokes transforms a humble root vegetable into something genuinely beautiful on the plate. Those wide, translucent strips soak up the honey-fig dressing as they rest, turning tender and deeply flavorful in just ten minutes without any heat required. The dressing itself is a bright, layered combination of apple cider vinegar, raw honey, fresh ginger, and a whisper of turmeric — warm and tangy all at once. Quartered fresh figs bring a jammy sweetness that plays off the earthiness of the carrots, while torn parsley and mint keep everything feeling light and alive. Many salads in this style lean on toasted nuts for crunch and richness, but this one proves you don't need them — the ribbons, the fruit, and the bold dressing carry the whole dish with ease. It's the kind of recipe that looks impressive enough for a dinner party spread but comes together with minimal effort and a single bowl.
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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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