Gelatin Free Ginger-Lime Carrot Ribbon Salad
Bright, zippy, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people ask what's in it before they've even finished their first bite. A simple vegetable peeler transforms whole carrots into long, silky ribbons that soak up a punchy dressing of fresh lime juice, coconut aminos, grated ginger, and a touch of honey — no gelatin, no thickeners, nothing fussy. The turmeric adds a warm golden hue that makes the whole bowl look like it belongs in a magazine spread. After a short rest at room temperature, the ribbons soften just enough to feel tender without losing their satisfying bite. Fresh cilantro and scallions folded in at the end keep everything lively and aromatic. It's a salad that works as a light lunch, a vibrant side, or an impressive addition to any spread where you want something that looks like effort but really isn't.
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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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