Carrot Salad with Citrus Miso-Ginger Dressing Recipe
A vibrant and refreshing Carrot Salad featuring shaved carrots tossed in a zesty Citrus Miso-Ginger Dressing, garnished with fresh herbs, pomegranate arils, and toasted sesame seeds. This easy-to-make salad is perfect for a light lunch or as a colorful side dish, combining sweet, tangy, and savory flavors with a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion, Asian-inspired
- Diet: Vegetarian
Ingredients
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
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 olive oil, fresh orange juice, white miso paste, rice vinegar, grated ginger, minced garlic, and honey. Whisk well until all ingredients are thoroughly blended. Set this dressing aside to allow the flavors to meld.
- Shave Carrots: Peel the carrots to remove the rough outer skin. Using a vegetable peeler, shave long ribbons from the carrots by holding them firmly and peeling down the length. Rotate the carrot as the side flattens and continue until you reach the narrow core. This process should yield about 12 ounces of shaved carrots. Use any leftover carrot pieces in soups or as a snack.
- Toss Carrots in Dressing: Add the shaved carrot ribbons to the bowl containing the dressing and toss gently but thoroughly to coat all the carrot ribbons evenly with the flavorful dressing.
- Add Remaining Ingredients: Incorporate the chopped cilantro, chopped mint leaves, pomegranate arils, and toasted sesame seeds into the bowl. Toss everything well to combine. Taste the salad and add a pinch of salt if desired, although the miso paste provides a natural salty flavor.
- Serve Fresh: Serve the carrot salad immediately to enjoy its crisp texture and fresh, vibrant flavors at their best.
Notes
- The shaved carrot ribbons should be tender but still retain some crunch for the best texture in the salad.
- Leftover carrot cores and pieces can be saved for soups, stocks, or snacks to reduce waste.
- White miso paste adds a subtle salty umami flavor; adjust additional salt carefully.
- Fresh herbs like cilantro and mint enhance the salad’s brightness—feel free to adjust quantities based on preference.
- Toasted sesame seeds bring a nutty flavor and pleasant crunch; lightly toast them in a dry skillet for best results.
- This salad is best served fresh but can be refrigerated for up to 1 day to let flavors meld further, although carrots may lose some crispness.
