Ingredients
Carrot Salad
- 1 2lb bag carrots
- 2/3 cup crumbled feta
- 1/2 cup peanuts, chopped small
- 1/2 cup sliced green onions (whites and greens, about 1/2 a bunch)
- 1/4 cup finely chopped cilantro
- Cilantro, green onion, and sesame seeds for serving
Miso Dressing
- 2 Tablespoons miso paste
- 1/3 cup extra virgin olive oil
- 2 Tablespoons rice vinegar
- 2 cloves garlic, minced or grated
- 1 teaspoon grated ginger or ginger paste
- 1 Tablespoon lime juice
- 1 Tablespoon maple syrup or honey
Instructions
- Prep the carrots: Use a julienne peeler or box grater to shred the carrots into thin strips. A traditional vegetable peeler can also be used to create wider carrot ribbons.
- Make the dressing: In a small bowl or jar, whisk together the miso paste, extra virgin olive oil, rice vinegar, minced garlic, grated ginger, lime juice, and maple syrup or honey until the dressing is smooth and well combined.
- Assemble the salad: Add the shredded carrots to a large serving bowl. Then add the crumbled feta, chopped peanuts, finely chopped cilantro, and sliced green onions.
- Toss and serve: Pour the miso dressing over the salad and toss well until everything is evenly coated. Garnish generously with additional chopped cilantro, more chopped peanuts, and a sprinkle of sesame seeds. Serve immediately, or let the salad rest for 5-10 minutes to allow the flavors to meld.
Notes
- For more texture variety, try replacing peanuts with toasted almonds or cashews.
- Use honey instead of maple syrup if you prefer a different sweetener.
- This salad is best served fresh but can be kept in the fridge up to one day; toss again before serving.
- Adjust the ginger quantity to taste for more or less spice.
- To make it vegan, omit the feta or substitute with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
