Soy Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling each carrot into long, delicate strips transforms a humble root vegetable into something genuinely beautiful on the plate. Those thin ribbons soften just enough after a short rest in the dressing, giving you a texture that's tender but still has a satisfying bite. The honey-fig dressing is the real star here — bright apple cider vinegar, warm turmeric, and a little fresh ginger come together with olive oil and honey into something floral, tangy, and just a little exotic. Fresh figs add juicy sweetness and a gorgeous color contrast, while torn parsley and mint keep everything tasting light and alive. Every single ingredient in this recipe is naturally free of soy, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from start to finish. This is the kind of salad that looks like it came from a restaurant but comes together in minutes with nothing more than a peeler and a whisk.
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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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