Sesame Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling them into long, silky strips transforms a humble root vegetable into something genuinely stunning on the plate. Paired with juicy quartered figs, fresh parsley, and bright mint, this salad has a sweetness and freshness that feels almost luxurious. The honey-fig dressing comes together in minutes — just olive oil, apple cider vinegar, honey, grated ginger, and a touch of turmeric whisked into a golden, fragrant vinaigrette. That short rest time lets the ribbons soften just enough to soak up all that flavor without going limp. Many store-bought dressings and salad kits sneak in tahini or sesame oil, so making your own from scratch here is genuinely the smarter move. Every single ingredient in this recipe is naturally free of sesame, so there's no substituting or second-guessing required. It's the kind of salad that looks like you tried very hard and tastes even better than it looks.
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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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