Seeds 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 punchy ginger-lime dressing. Coconut aminos bring a savory depth without soy, while fresh ginger, honey, and ground turmeric layer in warmth and color that make the whole bowl glow. For anyone navigating a seeds-free lifestyle, salad dressings and Asian-inspired dishes can be a minefield — sesame oil and sesame seeds show up constantly — but this recipe sidesteps all of that with a clean, flavor-packed lineup that doesn't cut any corners. A short rest at room temperature is the secret move here, giving the ribbons time to soften and drink in the dressing before the cilantro and scallions go in. It's fresh, vibrant, and comes together with almost no equipment, making it an easy win for weeknight dinners or a standout 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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