Carrot Shard Salad with Ginger-Miso Vinaigrette

Name: Carrot Shard Salad with Ginger-Miso Vinaigrette
Total time: 20 min
Ingredients: 1 heaping tablespoon white miso; 1 1-inch knob ginger, grated; 2 cloves garlic, grated; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; Juice of 1 lime; 2 teaspoons sesame oil; 2 teaspoons Sichuan pepper oil (optional, but preferable); Salt, to taste; 8 medium carrots, peeled; 1 handful toasted sesame seeds; 1 handful cilantro, roughly chopped, for garnish

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Makes 4 servings 1x

Time 20 minutes

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Ingredients

For the ginger-miso vinaigrette:

1 heaping tablespoon white miso
1 1-inch knob ginger, grated
2 cloves garlic, grated
1 tablespoon rice vinegar
1 tablespoon maple syrup
Juice of 1 lime
2 teaspoons sesame oil
2 teaspoons Sichuan pepper oil (optional, but preferable)
Salt, to taste

For the carrot salad:

8 medium carrots, peeled
1 handful toasted sesame seeds
1 handful cilantro, roughly chopped, for garnish

Instructions

Prepare the vinaigrette: In a small mixing bowl, combine white miso, grated ginger, grated garlic, rice vinegar, maple syrup, lime juice, sesame oil, and, if using, Sichuan pepper oil. Season with salt, taste, and adjust as needed. The vinaigrette should be pale yellow and slightly thick.
Cut the carrots into 3-inch long chunks. Holding your knife at a 45-degree angle, slice each chunk into thin sheets. Don’t stress if they’re not even. Stack the sheets in small piles and roughly chop them into thin shards. Transfer the shards to a mixing bowl and toss with the vinaigrette until all carrots are well-coated. When ready to serve, top with toasted sesame seeds and cilantro.

— Recipe by Erika Houle