High Fructose Corn Syrup Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit funky, this carrot ribbon salad is the kind of side dish that makes people stop and ask what's in it. The dressing is built entirely from scratch — fresh lime juice, real grated ginger, a touch of honey, and coconut aminos — so there's zero chance of a sneaky sweetener slipping in the way it does with so many bottled dressings and sauces on grocery store shelves. Coconut aminos bring that savory, umami depth you'd expect from soy sauce without any of the additives that make conventional condiments a problem. The technique of shaving carrots into long, delicate ribbons is a small extra step that pays off big, giving the salad an elegant, almost silky texture once the dressing has a few minutes to work its way in. Cilantro, scallions, and optional lime zest keep everything feeling fresh and vibrant right up until serving. It's a genuinely clean, whole-ingredient dish that doesn't taste like a compromise — it tastes like something you'd order at a restaurant and immediately try to recreate at home.
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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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