Xanthan Gum 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 elegant. Paired with juicy quartered figs, fresh parsley, and bright mint, this salad has a complexity that feels far more involved than it actually is. The honey-fig dressing comes together with a quick whisk — olive oil, apple cider vinegar, honey, ginger, and turmeric — and every single ingredient is naturally free of xanthan gum without any substitutions or workarounds needed. That's actually one of the best things about a salad built entirely from whole, unprocessed ingredients: there's nothing hidden in a bottle or a packet to second-guess. Letting the ribbons sit in the dressing for a few minutes is the small but crucial step that softens them just enough to make each bite tender and flavorful. The turmeric gives the dressing a warm golden hue, the ginger adds a gentle kick, and the figs bring a jammy sweetness that ties everything together beautifully. It's the kind of dish that looks impressive on a table but asks very little of the cook.
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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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