Mediterranean Diet Friendly Ginger-Lime Carrot Ribbon Salad
Bright, citrusy, and just a little bit punchy, this carrot ribbon salad is the kind of dish that looks far more impressive than the effort it actually takes. A simple vegetable peeler transforms whole carrots into delicate, silky ribbons that soak up every bit of the ginger-lime dressing as they rest. The dressing itself is a beautifully balanced mix of fresh lime juice, grated ginger, honey, and a touch of turmeric — all hallmarks of the plant-forward, olive-oil-based approach that makes this style of eating so satisfying. Coconut aminos add a subtle savory depth without any soy, keeping the ingredient list clean and the flavors layered. Fresh cilantro and scallions bring a herby lift right before serving, and a scatter of lime zest ties everything together with a fragrant finish. It works equally well as a light starter, a vibrant side alongside grilled fish or chicken, or a standalone lunch that genuinely feels like a treat.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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