Shellfish Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and genuinely beautiful on the plate, this carrot ribbon salad is the kind of dish that makes people ask what's in it before they've even finished their first bite. Long, feathery carrot ribbons are shaved right from whole carrots using a vegetable peeler — no special equipment needed — and the technique gives the salad an elegant, almost silky texture that a standard chop just can't match. The dressing is where things get really interesting: fresh lime juice, coconut aminos, grated ginger, honey, and a pinch of turmeric come together into something bright and deeply savory with just a whisper of warmth. A short rest at room temperature lets the ribbons soften slightly and soak up every bit of that dressing before the cilantro and scallions go in for a final toss. Every ingredient here is naturally free of shellfish and seafood, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. A little lime zest scattered over the top at the end adds an extra pop of citrus that ties the whole thing together. It works beautifully as a light side dish or a fresh, vibrant starter alongside almost anything off the grill.
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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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