Caffeine Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit funky, 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, which gives them a silky, almost noodle-like texture that soaks up every drop of the lime-ginger vinaigrette. Coconut aminos bring a savory depth without any soy, while fresh ginger and turmeric add warmth and a gorgeous golden hue. A short rest at room temperature is all it takes for the ribbons to soften and drink in the dressing — no cooking required. Fresh cilantro and scallions finish things off with a pop of color and herby brightness. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess or swap out. It's a genuinely refreshing side that works just as well alongside grilled proteins as it does on its own as a light lunch.
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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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