Chestnut Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and impossibly fresh, this carrot ribbon salad is the kind of dish that makes people stop and ask what's in it. A simple vegetable peeler transforms whole carrots into delicate, silky strips that soak up every drop of the zesty lime and ginger dressing — no special equipment or culinary training required. Coconut aminos bring a subtle savory depth without any soy, while fresh cilantro and scallions keep things lively and aromatic. A pinch of turmeric adds a warm golden hue that makes the whole bowl look like it belongs on a restaurant menu. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from packaged shortcuts. The ten-minute rest after tossing is a small but brilliant step — it lets the ribbons relax and drink in the dressing so the flavors really meld. Serve it immediately for the best texture, or prep the dressing ahead and toss right before eating.
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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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