Paleo Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are a simple trick that transforms an everyday root vegetable into something genuinely beautiful on the plate, and paired with fresh figs, parsley, and mint, this salad feels like something you'd order at a nice restaurant. The honey-fig dressing is where the magic really happens — apple cider vinegar, fresh ginger, and turmeric come together with olive oil and a touch of honey for a bright, warming vinaigrette that clings perfectly to those delicate carrot curls. Everything in this recipe is naturally whole and unprocessed, so it fits cleanly into a grain-free, legume-free way of eating without any substitutions or workarounds. Letting the dressed ribbons rest for ten minutes before adding the figs is a small step that makes a big difference, softening the carrots just enough to soak up all that flavor. The fresh herbs folded in at the end keep everything lively and fragrant. It's the kind of salad that works as a light lunch on its own or as a stunning side alongside grilled meat or fish.
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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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