Pescatarian Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling them into long, silky strands completely transforms a humble root vegetable into something genuinely beautiful on the plate. After a short rest in the dressing, those ribbons soften just enough to feel almost luxurious while still holding a gentle bite. The honey-fig dressing is the real star here — apple cider vinegar and fresh ginger give it brightness and a little heat, while turmeric adds a warm, golden hue that makes the whole bowl look like it belongs in a restaurant. Fresh figs bring a jammy sweetness that plays perfectly against the tang of the vinegar, and torn parsley and mint keep everything tasting clean and alive. This is the kind of salad that works just as well as a light standalone lunch as it does alongside grilled fish or a hearty grain bowl. Every ingredient is straightforward and plant-forward, so there's no guesswork about what's in it — just fresh, honest produce and a pantry-friendly dressing you can whisk together in under a minute.
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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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