Carrot Salad With Ginger Miso Vinaigrette
serves 2-4
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1 tablespoon minced ginger
fresh ground black pepper
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1 tablespoon miso paste
3 tablespoons canola oil
6 medium carrots, thinly sliced
prep: 15 minutes
total: 15 minutes
small bowl
whisk
large bowl
1. In a small bowl, combine the ginger, a sprinkling of pepper, rice wine vinegar, lemon juice and miso paste. Drizzle in the oil in a thin stream, whisking constantly until the dressing is emulsified. Add more pepper or miso to taste.
2. Thinly slice the carrots on the bias. In a large bowl, toss them with a little vinaigrette at a time until the carrots are lightly coated but not drenched in dressing. Add salt and pepper to taste.
2. Thinly slice the carrots on the bias. In a large bowl, toss them with a little vinaigrette at a time until the carrots are lightly coated but not drenched in dressing. Add salt and pepper to taste.
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