Description
A vibrant and refreshing salad featuring julienned rainbow carrots dressed in a creamy ginger miso dressing, perfect for weeknight meals.
Ingredients
Scale
- 1 1/2 lbs carrots, peeled and julienned
- 1/4 cup scallions, finely chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh basil, chopped
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium Tamari (or soy sauce)
- 1 tbsp white miso
- 1 tsp sriracha
- 1 tsp coconut sugar
- 1 clove garlic, minced
- 1 inch ginger, peeled and sliced
- Toasted sesame seeds, for garnish
Instructions
- Toast sesame seeds in a pan over medium heat until golden and fragrant (about 5-7 minutes). Set aside.
- Julienne the carrots using a sharp knife or food processor and place them in a large bowl.
- Add scallions, cilantro, and basil to the carrots; toss to combine.
- In a blender or food processor, combine dressing ingredients; blend until smooth.
- Pour dressing over the carrot mixture; toss to evenly coat.
- Chill for at least one hour before serving to allow flavors to meld.
Notes
This salad can be made ahead of time and is best enjoyed fresh, but can stay good in the fridge for about 2-3 days. Garnish with sesame seeds right before serving to keep the crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg