Almond Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit funky from fresh ginger, this carrot ribbon salad is the kind of side dish that makes people ask what's in it. The ribbons are shaved right from whole carrots using a vegetable peeler, giving the salad a delicate, almost silky texture that's a serious upgrade from the usual shredded slaw. A quick rest in the lime-ginger dressing lets those ribbons soften just enough to soak up every bit of flavor before the cilantro and scallions go in. Coconut aminos bring a subtle savory depth without any soy, and the pinch of turmeric adds a gorgeous golden hue alongside a gentle earthiness. The whole thing comes together with pantry staples and zero specialty equipment, which makes it as practical as it is impressive. If you're navigating nut-free eating, this one is completely clean — no almond flour, no almond oil, no trail-mix toppings hiding in the dressing. Finish it with a little lime zest and serve it right away while the ribbons still have that perfect tender-crisp bite.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb large carrots (about 6 medium), peeled
- 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
- 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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