Rice 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. Wide, delicate carrot ribbons replace any grain or starchy base entirely, making this a naturally satisfying option that never feels like a compromise. The dressing is where the magic happens — fresh lime juice, grated ginger, coconut aminos, and a touch of honey create a balance of citrusy, savory, and subtly sweet that coats every ribbon beautifully. A short ten-minute rest lets the carrots soften just enough to soak up all that flavor without losing their satisfying bite. Cilantro and scallions add freshness and a little sharpness, while optional lime zest on top gives the whole bowl a fragrant, vibrant finish. It works as a light lunch, a side dish alongside grilled proteins, or a colorful addition to any spread where you want something that genuinely excites people.
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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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