Pregnancy Friendly Ginger-Lime Carrot Ribbon Salad
Bright, fresh, and full of ingredients that actually do something good for you, this carrot ribbon salad is the kind of dish that feels like a treat while quietly delivering on nutrition. Using a vegetable peeler to shave the carrots into long, delicate ribbons gives the whole salad an elegant texture that's worlds away from a basic chopped side. The dressing is where things get really interesting — fresh lime juice, grated ginger, honey, and a pinch of turmeric come together into something tangy, warming, and just a little sweet. Ginger is a longtime go-to for easing nausea, and here it's used fresh and finely grated so the flavor is lively without being overpowering. Coconut aminos keep things soy-free and mellow, so there's no need to second-guess the ingredient list. A short rest lets the ribbons soften and soak up every bit of that dressing before the cilantro and scallions go in for a final, fragrant toss. It's light enough to serve alongside almost anything, but satisfying enough to eat straight from the bowl.
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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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