Peanut Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit unexpected, this carrot ribbon salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. A simple vegetable peeler transforms whole carrots into delicate, silky ribbons that soak up every drop of the zesty lime and ginger dressing — no special equipment required. The dressing leans on coconut aminos for a savory, umami-rich depth that keeps things completely free from soy and any nut-based ingredients, so there's no label-reading stress here. Fresh ginger, honey, and a touch of turmeric give it a warm, complex backbone that tastes far more involved than the short ingredient list suggests. Cilantro and scallions add a pop of freshness and color right before serving, making this as pretty as it is delicious. It works beautifully as a light lunch, a vibrant side dish, or a starter that sets the tone for the whole meal.
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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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