Ingredients
For the maple-miso-ginger dressing:
- 45ml (3 tbsp) olive oil
- 60ml (1/4 cup) fresh orange juice (from 1 naval orange)
- 15ml (1 tbsp) white miso paste
- 15 ml (1 tbsp) maple balsamic vinegar
- 10ml (2 tsp) grated fresh ginger
- 5-7.5ml (1 -1 1/2 tsp) amber maple syrup, for its rich taste
- 1 garlic clove, grated or minced
For the carrot salad
- 570g large carrots, rainbow or all orange
- 250ml (1 cup) fresh coriandre leaves and tender stems, coarsely chopped
- 60ml (1/4cup chopped fresh mint leaves
- 60ml (1/4 cup) pomegranate seeds
- 45ml (3tbsp) toasted sesame seeds (optional)
Method
- 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.
- 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 is left of the carrot in soups, stocks, or for snacking.) You should have roughly 350g of shaved carrots by the end.
- Add shaved carrots to the bowl of dressing and toss to combine.
- 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.
Recipe inspiration: https://dishingouthealth.com/carrot-salad/