MSG Free Ginger-Lime Carrot Ribbon Salad
Bright, citrusy, and just a little bit funky-fresh, this carrot ribbon salad is the kind of side dish that makes people ask what's in it. The ribbons are shaved right from whole carrots using a vegetable peeler, giving you these gorgeous, silky strips that soak up the dressing beautifully after a short rest. Speaking of the dressing — fresh lime juice, grated ginger, honey, and coconut aminos come together into something tangy, slightly sweet, and deeply savory without a single additive or flavor enhancer in sight. Coconut aminos does the heavy lifting here, delivering that umami depth you'd normally get from soy sauce, and it's naturally free of the glutamates that make so many bottled condiments a problem. Ground turmeric adds a warm, earthy undertone and gives the whole bowl a gorgeous golden glow. Cilantro and scallions go in at the end so they stay fresh and vibrant, and a little lime zest over the top ties everything together. It's light enough to serve alongside almost anything, but interesting enough to eat straight from the bowl.
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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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