Artificial Flavors Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit unexpected, this carrot ribbon salad is the kind of dish that makes people ask what's in the dressing. 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 a standard chop. Fresh lime juice, grated ginger, and a touch of honey build a dressing that's genuinely vibrant — no flavor packets, no bottled shortcuts, nothing artificial in sight. Coconut aminos bring a subtle savory depth that ties everything together without any of the additives you'd find in conventional soy sauce alternatives. A short rest lets the ribbons soak up the dressing and soften just enough before cilantro and scallions go in for a final toss. It's the kind of clean, produce-forward recipe that proves you don't need anything artificial to get big, bold flavor on the table.
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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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