Wheat Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but this salad is genuinely stunning on the table — those long, translucent curls of carrot draped with juicy fig quarters and flecked with fresh herbs look like something from a restaurant menu. The honey-fig dressing is the real star, blending apple cider vinegar, grated ginger, and a touch of turmeric into something bright, warm, and just a little exotic. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress — just whole, clean produce and pantry staples doing their thing. A short rest lets the ribbons soften and soak up all that dressing, which means the flavor only gets better as it sits. Fresh mint and flat-leaf parsley add a herby lift that keeps the sweetness of the figs and honey from tipping into dessert territory. It's the kind of side dish that works just as well at a weeknight dinner as it does on a holiday spread, and it comes together with nothing more than a vegetable 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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