Gut Friendly Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and alive with bold flavor, this carrot ribbon salad is the kind of dish that makes you feel genuinely good after eating it. Each carrot is shaved into long, delicate strips using a vegetable peeler, which gives the salad a beautiful, almost silky texture that soaks up the dressing beautifully after a short rest. The dressing itself is a smart combination of fresh lime juice, coconut aminos, grated ginger, and a touch of honey — ingredients that are gentle on digestion and free from the processed additives that can irritate a sensitive gut. Turmeric adds a warm, earthy note while also bringing its well-known anti-inflammatory properties to the bowl. Fresh cilantro and scallions round everything out with brightness and a mild bite. It comes together quickly, requires no cooking, and the short marinating time is all it needs to go from crisp and raw to tender and deeply flavorful. Whether you're serving it alongside a simple protein or eating it straight from the bowl, this one is a keeper.
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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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