Nutmeg Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little unexpected, this carrot ribbon salad is the kind of side dish that makes people stop mid-bite and ask what's in it. A vegetable peeler transforms humble carrots into elegant, silky ribbons that soak up every drop of the zesty lime and ginger dressing. Coconut aminos bring a subtle savory depth without any soy, while fresh ginger and turmeric give the whole bowl a warm, lively kick. A short rest at room temperature lets the ribbons soften just enough to feel tender without losing their fresh snap. Cilantro and scallions folded in at the end keep things bright and herbaceous all the way to the last forkful. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden spice blends that might sneak in unwanted warming spices — what you see is exactly what you get. It's light enough to pair with almost anything, but bold enough to hold its own as the star of the table.
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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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