Carrageenan Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit unexpected, this carrot ribbon salad is the kind of side dish that makes people stop mid-bite and ask what's in it. Using a simple vegetable peeler to shave the carrots into long, silky ribbons gives the whole thing an elegant look with almost zero effort. The dressing is where the magic happens — fresh lime juice, grated ginger, honey, and a touch of turmeric come together with coconut aminos for a savory-sweet punch that clings to every ribbon. Coconut aminos is a smart swap here because it delivers that deep, umami-rich flavor without the additives found in many conventional soy sauces, keeping the ingredient list genuinely clean. A short rest at room temperature lets the ribbons soften just enough to soak up all that flavor before the cilantro and scallions go in for a final fresh lift. It's the kind of salad that works as a light lunch, a vibrant starter, or a colorful companion to grilled proteins. Finish it with a little lime zest and serve right away for maximum brightness.
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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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