Mustard Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are one of those simple techniques that instantly make a salad feel special — thin, delicate, and just tender enough to soak up every drop of dressing. The honey-fig combination here is genuinely stunning, pairing earthy sweetness with bright apple cider vinegar and a warm undercurrent of ginger and turmeric. Fresh figs add juicy, jammy bursts throughout, while torn parsley and mint keep the whole thing feeling light and alive. Store-bought dressings are a minefield for anyone avoiding mustard, since it hides in vinaigrettes far more often than you'd expect — but this one is made entirely from scratch with clean, straightforward pantry staples. A quick ten-minute rest lets the ribbons soften just enough to turn silky without losing their shape, so the texture is absolutely perfect by the time you fold in the fruit and herbs. It works beautifully as a starter, a side alongside grilled proteins, 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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