Turkey 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 zesty lime and ginger dressing — no special equipment required. Coconut aminos bring a subtle savory depth without any soy, while fresh ginger and ground turmeric give the whole bowl a warm, golden glow. A short rest at room temperature is all it takes for the ribbons to soften and drink in the dressing, making the texture genuinely satisfying rather than raw and crunchy. Cilantro and scallions add freshness and a little bite, and a finishing scatter of lime zest pulls everything together beautifully. It's naturally free from meat of any kind, so there's zero substitution stress — just clean, vibrant ingredients doing exactly what they're supposed to do. Serve it immediately for the best texture, or prep the components ahead and toss just before the table.
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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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