Artificial Food Coloring Free Ginger-Lime Carrot Ribbon Salad
Bright, fresh, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people ask what restaurant you ordered from. Every strip of carrot is shaved by hand with a vegetable peeler, giving the salad a delicate, almost silky texture that soaks up the punchy lime-ginger dressing in just ten minutes. The dressing itself — built from fresh lime juice, coconut aminos, grated ginger, honey, and a whisper of turmeric — delivers layers of tangy, savory, and subtly sweet flavor without a single processed ingredient in sight. For anyone navigating artificial dyes and synthetic additives, this recipe is a breath of fresh air: that gorgeous golden hue comes entirely from real carrots and ground turmeric, nothing else. Coconut aminos stand in for conventional soy sauce and bring a clean, slightly sweet depth that ties everything together beautifully. Cilantro and scallions add a pop of herby brightness right before serving, and a little lime zest on top makes the whole bowl feel restaurant-worthy. It works as a light lunch, a vibrant side dish, or an impressive addition to any spread where clean, whole-food eating is the priority.
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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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