Nutmeg 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. Those silky strips soak up the honey-fig dressing as they rest, softening just enough to feel luxurious without losing their fresh bite. The dressing itself is a bright, golden blend of apple cider vinegar, olive oil, honey, grated ginger, and turmeric — warm and tangy all at once, with no hidden spices to worry about. Fresh figs bring a jammy sweetness that plays perfectly against the acidity, while torn parsley and mint keep everything feeling light and vibrant. Many warm-spiced salads and dressings sneak in nutmeg as a background note, but every ingredient here is straightforward and easy to verify. This is the kind of salad that looks impressive enough for a dinner party spread but comes together with minimal effort and no cooking required.
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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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