Paleo Ginger-Lime Carrot Ribbon Salad

Total time30 min

Prep time20 min

Cook time0 min

4.8

(6)

Bright, tangy, and just a little bit unexpected, 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 elegant, silky strips that soak up every drop of the zesty dressing — no cooking required. The dressing itself is built on fresh lime juice, grated ginger, and coconut aminos, which deliver that savory, umami-forward depth without any soy or grain-based ingredients. Honey and turmeric round things out with a gentle sweetness and a warm golden hue that makes the whole bowl look stunning. Coconut aminos can be a quiet hero for anyone navigating grain-free eating, standing in seamlessly for soy sauce in dressings like this one. Fresh cilantro and scallions go in at the end so they stay vibrant and crisp, and a little lime zest on top ties everything together beautifully. It works as a light lunch on its own or as a refreshing side alongside grilled proteins.

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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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