Chicken 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. A simple vegetable peeler transforms whole carrots into elegant, silky strips that soak up every drop of the zesty lime and ginger dressing. Coconut aminos bring a subtle savory depth without any soy, while a touch of honey and ground turmeric round out the flavor with warmth and a gorgeous golden hue. The ten-minute rest after dressing is a small but brilliant step — it softens the ribbons just enough and lets the citrus and ginger really sink in. Fresh cilantro and scallions added at the end keep everything lively and aromatic. It's entirely plant-based and naturally free from any poultry or meat, so it works beautifully as a standalone lunch, a vibrant side, or a base for whatever protein you want to pile on top. Simple ingredients, zero fuss, and a flavor payoff that feels way more impressive than the effort involved.
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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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