Carrot Salad With Ginger Miso Vinaigrette
serves 2-4
Recipe from cookthink
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
ingredients
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
timer
prep: 15 minutes
total: 15 minutes
tools
small bowl
whisk
large bowl
instructions
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.
