Legume Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit unexpected, this carrot ribbon salad is the kind of side dish that steals the show. Using a simple vegetable peeler to shave the carrots into long, silky strips gives the whole thing an elegant look with almost zero effort. The dressing is where the magic really happens — fresh lime juice, grated ginger, and a touch of honey come together with coconut aminos and turmeric for a flavor that's bold, citrusy, and deeply savory all at once. Coconut aminos stand in beautifully for soy sauce here, keeping the umami punch without any legume-based ingredients sneaking in. A short rest lets the ribbons soften just enough to soak up every drop of that dressing before the cilantro and scallions go in for a fresh, herby finish. It's the kind of salad that works alongside grilled proteins, tucked into a grain bowl, or honestly just eaten straight from the bowl while you're still standing at the counter.
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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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