Nitrate & Nitrite Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and impossibly fresh, this carrot ribbon salad is the kind of dish that makes you rethink a humble bag of carrots entirely. Using a vegetable peeler to shave long, delicate ribbons gives the salad a beautiful, almost elegant texture that soaks up the zesty dressing in the best way. The dressing itself is a punchy blend of fresh lime juice, grated ginger, honey, and coconut aminos — that last ingredient doing the savory, umami heavy lifting without any of the additives found in conventional soy sauce. Turmeric adds a warm golden hue and a subtle earthiness that ties everything together. Every single ingredient here is naturally free of curing agents and preservatives, so there's no label-scanning required — just real, whole foods from start to finish. Cilantro and scallions bring a pop of color and freshness, and a little lime zest over the top before serving takes the brightness up another notch. It works beautifully as a light lunch, a vibrant side dish, or even a starter when you want something that looks as good as it tastes.
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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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