Seed Oil Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons are one of those simple techniques that completely transform a humble vegetable into something elegant and restaurant-worthy. Wide, delicate strips of carrot soak up the honey-fig dressing beautifully, softening just enough to feel silky without losing their fresh snap. The dressing itself is built on extra-virgin olive oil and apple cider vinegar — no canola, no soybean oil, no mystery blends — so you know exactly what's going into every bite. Fresh figs bring a jammy, floral sweetness that plays off the warm notes of ginger and turmeric in a way that feels almost luxurious for a salad. Torn parsley and mint keep everything bright and herbaceous, cutting through the richness of the olive oil and the honeyed dressing. This is the kind of dish that looks like you spent a lot of effort but comes together with just a peeler, a whisk, and a little patience while the ribbons absorb all that flavor. It works equally well as a light lunch on its own or as a stunning side alongside grilled meats or roasted vegetables.
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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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