AIP Friendly Ginger-Lime Carrot Ribbon Salad

Total time30 min

Prep time20 min

Cook time0 min

AIP Friendly Ginger-Lime Carrot Ribbon Salad

Bright, citrusy, and just a little bit bold, this carrot ribbon salad is the kind of dish that looks impressive on the table while asking almost nothing of you in the kitchen. A simple vegetable peeler does the heavy lifting, transforming whole carrots into delicate, silky ribbons that soak up every drop of the ginger-lime dressing as they rest. The dressing itself is built on coconut aminos instead of soy sauce, which keeps things completely grain- and legume-free — a swap that works beautifully here because the umami depth still comes through alongside the bright lime juice and a touch of honey. Fresh ginger and ground turmeric add warmth and a gorgeous golden hue without any of the nightshade or seed-based ingredients that can make protocol-friendly cooking feel limiting. Cilantro and scallions folded in at the end keep everything feeling fresh and lively. It comes together in well under 30 minutes and serves four, making it an easy weeknight side or a standout addition to a weekend spread.

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Ingredients

4 servings

For the salad

1 ½ lb large carrots (about 6 medium), peeled
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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¼ cup fresh cilantro leaves
2 scallions, thinly sliced

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp coconut aminos
1 tbsp extra-virgin olive oil
1 tsp fresh ginger, finely grated
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
¼ tsp ground turmeric
¼ tsp fine sea salt, plus more to taste

For serving

1 tsp lime zest (optional)

Instructions

1
Using a vegetable peeler, draw it firmly along the length of each peeled carrot to shave off long, thin ribbons, rotating the carrot a quarter-turn after every few passes. Continue until you reach the narrow core, then set the core aside or discard. Transfer the ribbons to a large mixing bowl.
2
In a small bowl, whisk together the lime juice, coconut aminos, olive oil, grated ginger, honey, turmeric, and 1/4 tsp salt until the honey is fully dissolved and the dressing is uniform.

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