Vegetarian Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little unexpected, this carrot ribbon salad is the kind of dish that makes people stop and ask what's in it. Instead of chopping, you use a vegetable peeler to shave the carrots into long, delicate ribbons that soak up the dressing beautifully and give the whole salad an elegant, restaurant-worthy look with almost no effort. The dressing is where the magic happens — fresh lime juice, grated ginger, honey, and a touch of turmeric come together into something zippy and complex, while coconut aminos add a subtle savory depth without any soy. A short rest at room temperature lets the ribbons soften just enough to turn silky while still holding their shape. Fresh cilantro and scallions folded in at the end keep everything lively and green. It works equally well as a light lunch on its own or as a vibrant side next to grains, roasted vegetables, or anything that needs a little brightness on the plate.
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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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