Nightshade Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and surprisingly elegant, this carrot ribbon salad is the kind of dish that makes people ask what's in it before they've even finished their first bite. A simple vegetable peeler transforms whole carrots into long, silky strands that soak up every drop of the ginger-lime dressing — no special equipment or culinary training required. The dressing itself is a punchy blend of fresh lime juice, coconut aminos, grated ginger, honey, and a touch of turmeric, which gives the whole bowl a warm golden glow and a flavor that's bright without being sharp. Coconut aminos step in beautifully here in place of soy sauce, keeping the umami depth while staying completely free of the ingredients that can trip up a nightshade-free plate. Fresh cilantro and scallions folded in at the end add a pop of color and herby freshness that ties everything together. It's the kind of salad that works as a light lunch, a vibrant side dish, or even a base for grilled protein — versatile, clean, and genuinely craveable.
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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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