Yeast Free Ginger-Lime Carrot Ribbon Salad
Bright, tangy, and impossibly fresh, this carrot ribbon salad is the kind of dish that makes people stop and ask what's in it. Long, delicate strips of carrot are shaved right from the whole vegetable using a peeler, giving the salad a beautiful, almost silky texture that holds onto every drop of dressing. That dressing is where the magic happens — fresh lime juice, grated ginger, coconut aminos, honey, and a pinch of turmeric come together into something bold and layered without a single fermented or leavened ingredient in sight. For anyone navigating a yeast-free lifestyle, dressings and condiments are often the sneaky culprits, but every component here is straightforward and clean. Cilantro and scallions add a pop of color and herby brightness right before serving, and a little lime zest on top makes the whole bowl feel restaurant-worthy. It comes together with minimal prep and no cooking required, which makes it a genuinely easy win on a busy weeknight or as a vibrant side for a weekend spread.
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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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