Description
A refreshing and vibrant carrot salad featuring shaved carrots tossed in a tangy and flavorful citrus miso-ginger dressing, accented with fresh herbs, pomegranate arils, and toasted sesame seeds. Perfect as a light side dish or a healthy snack.
Ingredients
Citrus Miso-Ginger Dressing
- 3 Tbsp. extra-virgin olive oil
- 1/4 cup fresh orange juice (from 1 naval orange)
- 1 Tbsp. white miso paste
- 1 Tbsp. rice vinegar
- 2 tsp. grated fresh ginger
- 1 garlic clove, grated or minced
- 1 tsp. honey
Carrot Salad
- 1.25 lbs. large carrots (rainbow or all orange)
- 1 cup fresh cilantro leaves and tender stems, coarsely chopped
- 1/4 cup chopped fresh mint leaves
- 1/4 cup pomegranate arils
- 3 Tbsp. toasted sesame seeds
Instructions
- Prepare dressing: In a large mixing bowl, combine the olive oil, fresh orange juice, white miso paste, rice vinegar, grated fresh ginger, grated or minced garlic clove, and honey. Whisk thoroughly until all ingredients are well emulsified and blended together. Set aside.
- Shave carrots: Peel the carrots to remove the rough outer skin. Hold each carrot firmly and use a vegetable peeler to shave long ribbons along the length of the carrot. Rotate the carrot as sides flatten, continuing until you reach the narrow core. Reserve leftover cores for use in soups or snacking. You should yield about 12 ounces of shaved carrot ribbons.
- Toss carrots with dressing: Add the shaved carrots directly into the bowl with the prepared dressing. Toss gently but thoroughly to coat all carrot ribbons with the dressing evenly.
- Add salad ingredients: Add the chopped cilantro, chopped mint leaves, pomegranate arils, and toasted sesame seeds into the dressed carrots. Toss again well to combine all flavors evenly.
- Season and serve: Taste the salad and season with a pinch of salt if desired. The white miso already provides some saltiness, so additional salt is optional depending on preference. Serve the salad fresh for the best crunch and flavor.
Notes
- Store assembled salad in an airtight container in the refrigerator for up to 2 days; carrots may soften slightly but flavors remain vibrant.
- Dressing can be made up to 5 days ahead and stored refrigerated; whisk or shake well before serving to recombine.
- Leftover carrot cores can be saved for soups, stocks, or snacking to minimize waste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
