Mustard Free Ginger-Lime Carrot Ribbon Salad
Bright, citrusy, and just a little bit funky from the coconut aminos, this carrot ribbon salad is the kind of side dish that makes people stop and ask what's in it. Using a vegetable peeler to shave the carrots into long, delicate ribbons is a simple trick that transforms a humble root vegetable into something genuinely elegant. The dressing leans on fresh lime juice, grated ginger, and a touch of honey to build layers of flavor without relying on any of the condiments that so often sneak mustard into an otherwise clean recipe. Coconut aminos do the heavy lifting in place of soy sauce or any spiced blends, keeping the whole thing completely free of that common hidden culprit. A short rest at room temperature lets the ribbons soften just enough to soak up every drop of that tangy, golden dressing before the cilantro and scallions go in for a final toss. It's fresh, vibrant, and pairs beautifully with grilled proteins or grain bowls, but honestly it's good enough to eat straight from the mixing 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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