Yeast Free Carrot Ribbon Salad with Honey-Fig Dressing
Carrot ribbons might sound simple, but the technique of peeling long, translucent strips transforms an everyday vegetable into something genuinely beautiful on the plate. Paired with juicy quartered figs, fresh mint, and torn parsley, this salad feels like something you'd order at a restaurant and immediately want to recreate at home. The honey-fig dressing brings it all together — a bright, lightly sweet vinaigrette built from apple cider vinegar, olive oil, honey, ginger, and turmeric that coats every ribbon in warm, golden flavor. Skipping yeast entirely is effortless here because the dish is naturally built around fresh produce and a simple whisked dressing, with no fermented or leavened components anywhere in sight. Letting the dressed ribbons rest for ten minutes before adding the figs is a small step that makes a big difference, softening the carrots just enough to give them a silky, almost pasta-like bite. It's the kind of salad that works as a vibrant side or a light lunch all on its own, and it comes together without any cooking at all.
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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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