Rice Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are one of those simple prep tricks that completely transform a humble vegetable into something elegant and restaurant-worthy. Using a peeler to draw long, wide strokes down each carrot gives you delicate, silky strips that soak up dressing beautifully — far more interesting than a basic chop or shred. The honey-fig dressing is the real star here, balancing sweet ripe figs with apple cider vinegar, warm turmeric, and a little fresh ginger for a bright, complex finish. Letting the ribbons rest in the dressing for a few minutes is a small step that makes a big difference, softening the carrots just enough while keeping that satisfying bite. Fresh parsley and mint folded in at the end keep everything feeling light and vibrant. This is the kind of salad that works as a stunning side dish or a light lunch on its own, and every single ingredient is naturally grain-free without any substitutions required. It comes together quickly, looks gorgeous on the table, and tastes like something you'd order at a farm-to-table restaurant.
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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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