Soy Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit unexpected, this carrot ribbon salad is the kind of dish that turns a humble bag of carrots into something genuinely impressive. The ribbons are shaved with a vegetable peeler, which gives them a delicate, almost silky texture that soaks up the dressing beautifully after a short rest. That dressing is where the magic happens — fresh lime juice, grated ginger, honey, and a touch of turmeric come together with coconut aminos for a savory depth that's completely soy-free by design. Coconut aminos deliver that same umami punch you'd expect from soy sauce without any of the soy, making this a smart swap that doesn't sacrifice flavor. Fresh cilantro and scallions add brightness and a little bite, while optional lime zest on top makes the whole bowl pop. It's light enough to serve alongside grilled proteins or hearty mains, but flavorful enough to hold its own as a standalone starter. Clean ingredients, zero fuss, and a flavor payoff that's way bigger than the effort involved.
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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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