Pork 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 peeler and a bowl. Long, delicate carrot ribbons soak up a punchy dressing of fresh lime juice, grated ginger, honey, and coconut aminos — that last ingredient doing the heavy lifting of adding savory depth without any animal-derived sauces that might otherwise sneak pork byproducts into the mix. The ground turmeric gives the whole thing a gorgeous golden hue, and a short ten-minute rest lets the ribbons soften just enough to feel silky rather than raw. Fresh cilantro and scallions folded in at the end keep every bite lively and herbaceous. It works beautifully as a light lunch, a vibrant side alongside grilled proteins, or even tucked into a grain bowl for something more substantial. The ingredient list is clean and straightforward, so there's no guesswork about what's in your dressing — just honest, whole-food flavors from start to finish.
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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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