Carrot Salad with Citrus Miso-Ginger Dressing

Carrot Salad with Citrus Miso Ginger Dressing

This crunchy, colorful carrot salad with a bold citrus miso ginger dressing is the kind of fresh side you will want to make on repeat all season long. It is vegan, gluten free, and nut free, so it fits easily on almost any table.

You only need a vegetable peeler, a large mixing bowl, and 25 minutes to bring it together.

The carrots do a lot of heavy lifting here. They are an excellent source of vitamin A, which supports immunity, skin health, and eye health. The fresh orange juice and grated ginger add bright zing, while the white miso and toasted sesame seeds give the dressing a savory, nutty depth.

Ingredients

Citrus Miso Ginger Dressing

• 3 Tbsp. extra virgin olive oil
• 1/4 cup fresh orange juice from 1 navel 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

How to Make It

1. In a large mixing bowl, combine the olive oil, orange juice, miso, rice vinegar, ginger, garlic, and honey. Whisk well to combine. Set aside.
2. Peel and discard the rough outer skin of the carrots. Hold each carrot firmly by one end and use a vegetable peeler to shave long ribbons up and down the length of the carrot. Rotate the carrot as one side gets flat, and continue shaving until you reach the narrow core. You should have roughly 12 ounces of shaved carrots. Add the shaved carrots to the bowl of dressing and toss to combine.
3. Add the cilantro, mint, pomegranate arils, and sesame seeds. Toss well to combine. Taste and season with a pinch of salt if desired. The miso paste adds enough salt for most palates, but a tiny extra pinch can help the flavors pop. Serve fresh.

For a heartier meal, add chickpeas, edamame, cubed or grated tofu, or shredded chicken. You can also fold in 1/2 cup of cooked farro, quinoa, or barley.

Store the assembled salad in an airtight container in the refrigerator for up to 2 days. The carrots will soften slightly, but the flavor stays bright. The dressing can be made in advance and stored for up to 5 days. Give it a shake or whisk before serving.

Nutrition

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Carrot Salad with Citrus Miso-Ginger Dressing

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Carrot Salad with Citrus Miso Ginger Dressing This crunchy, colorful carrot salad with a bold citrus miso ginger dressing is the kind of fresh side you will want to make on repeat all season long. It is vegan, gluten free, and nut free, so it fits easily on almost any table.

• Total Time: 25 min
• Yield: 4 to 6 1x

Ingredients

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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 fresh mint leaves, chopped
1/4 cup pomegranate arils
3 Tbsp. toasted sesame seeds

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Instructions

1-Prepare dressing: Prepare dressing. In a large mixing bowl, combine all dressing ingredients (olive oil, orange juice, miso, vinegar, ginger, garlic, and honey). Whisk well to combine. Set aside.
2-Shave carrots: Shave carrots. Peel and discard the rough outer skin of carrots. Hold each carrot firmly by one end and use a vegetable peeler to shave long ribbons up and down the length of the carrot. Rotate the carrot as one side gets flat, and continue shaving until you reach the narrow core. (You can use what’s left of the carrot in soups, stocks, or for snacking.) You should have roughly 12 ounces of shaved carrots by the end. Add shaved carrots to the bowl of dressing and toss to combine.
3-Add remaining salad ingredients (cilantro, mint, pomegranate: Add remaining salad ingredients (cilantro, mint, pomegranate arils, and sesame seeds) and toss well to combine. Taste and season the salad with a pinch of salt, if desired. (I find that the miso paste adds just enough salt, but feel free to add a pinch more if you really want the flavors to pop.) Serve fresh.

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• Prep Time: 25 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Serving Size: 1.25cups
• Calories: 223kcal
• Sugar: 11g
• Sodium: 263mg
• Fat: 14.5g
• Saturated Fat: 1.5g
• Carbohydrates: 17g
• Fiber: 5g
• Protein: 3.5g