Brazil Nut 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 stop and ask what's in it. Instead of chopping, you run a vegetable peeler down the length of each carrot to create long, delicate ribbons that soak up the dressing beautifully and look stunning on the plate. The dressing is where the real magic happens — fresh lime juice, coconut aminos, grated ginger, and a touch of honey come together into something zippy and complex without a single hard-to-find ingredient. A pinch of turmeric adds a warm, golden hue that makes the whole bowl pop. After just ten minutes of resting, the ribbons soften slightly and drink in every bit of that citrusy, umami-forward dressing. Cilantro and scallions folded in at the end keep things fresh and lively. It's an easy, naturally wholesome salad that fits right into a nut-free kitchen without any substitutions or workarounds required.
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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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