Capsaicin Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and genuinely refreshing, this carrot ribbon salad is the kind of dish that looks impressive but comes together with minimal effort. A vegetable peeler does all the heavy lifting, transforming humble carrots into elegant, silky ribbons that soak up every drop of the dressing. That dressing is where the magic happens — fresh lime juice, coconut aminos, grated ginger, and a touch of honey create a balance of sweet, savory, and citrusy that feels anything but ordinary. A pinch of turmeric adds warmth and a gorgeous golden hue without any heat, making this a perfect choice for anyone who loves bold flavor but needs to avoid capsaicin entirely. Scallions and fresh cilantro round things out with a little bite and herbal brightness. It's the kind of salad that works as a light lunch, a vibrant side dish, or even a starter when you want something that feels a little special.
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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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