Pecan Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and impossibly fresh, this carrot ribbon salad is the kind of dish that looks like it came from a restaurant but comes together with a vegetable peeler and a handful of pantry staples. Long, delicate carrot ribbons replace the usual chopped or shredded approach, giving every bite a silky texture that soaks up the dressing beautifully. That dressing is where the real magic happens — fresh lime juice, grated ginger, coconut aminos, and a touch of honey and turmeric create a bold, layered flavor that's bright without being sharp. Cilantro and scallions round everything out with a little herby freshness and mild bite. The ten-minute rest after tossing is a small but important step, letting the ribbons soften just enough to turn this into something genuinely craveable. It's naturally free from tree nuts of any kind, so there's no need to scan labels or swap anything out — every ingredient here is exactly what it says it is. Serve it as a vibrant side, a light lunch, or a colorful addition to any spread.
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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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