Pistachio 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 stop and ask what's in it. A simple vegetable peeler transforms whole carrots into elegant, silky strips that soak up every drop of the zesty lime and ginger dressing. Coconut aminos bring a subtle savory depth without any soy, while a touch of honey and ground turmeric round out the flavor with warmth and a gorgeous golden hue. After a short rest at room temperature, the ribbons soften just enough to feel tender without losing their fresh snap. Cilantro and scallions fold in at the end for brightness and a little bite, and a scatter of lime zest over the top makes the whole bowl pop. The ingredient list is completely free of tree nuts, so there's no need to scan labels or worry about cross-contact — every component here is straightforward and easy to verify. It's the kind of vibrant, crowd-pleasing salad that works as a light lunch, a dinner side, or something impressive to bring to a gathering.
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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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