Wheat Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and just a little bit funky, this carrot ribbon salad is the kind of side dish that makes people ask for the recipe before they've even finished their first bite. The magic starts with a simple vegetable peeler — running it along the length of each carrot produces long, silky ribbons that soak up the dressing in a way that chopped or grated carrot never could. The dressing leans on coconut aminos instead of soy sauce, which means it delivers that savory, umami depth completely free of wheat or gluten — no label-reading anxiety required. Fresh lime juice, grated ginger, a touch of honey, and a pinch of turmeric round it out into something that feels genuinely complex for how few ingredients are involved. A short rest at room temperature lets the ribbons soften just enough to turn tender without going limp, and then the cilantro and scallions go in at the end so everything stays fresh and vibrant. It works beautifully as a light lunch, a colorful starter, or a refreshing counterpoint to something rich and hearty on the dinner 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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