Paraben Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and impossibly fresh, 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. Using a simple vegetable peeler, whole carrots transform into delicate, silky ribbons that soak up every drop of the zesty lime and ginger dressing. Coconut aminos bring a savory depth without any of the additives lurking in conventional soy sauces, and the rest of the dressing is built entirely from whole, recognizable ingredients — fresh lime juice, olive oil, honey, and a pinch of turmeric. For anyone navigating preservative sensitivities, this kind of from-scratch approach is exactly the point: nothing processed, nothing synthetic, just real food doing all the work. A short rest at room temperature lets the ribbons soften just enough to drink in the dressing, and a final toss with cilantro and scallions keeps everything vibrant and aromatic. Finish with a little lime zest if you have it — it adds a fragrant pop that ties the whole bowl together beautifully.
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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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