Go Back
–+ servings
a serving bowl of carrot ginger salad with finely shredded carrots and topped with cilantro and green onions.

Miso Ginger Carrot Salad

No ratings yet
This Miso Ginger Carrot Salad is a 15-minute side made with shredded raw carrots, crumbled feta, chopped peanuts, sliced green onions, and a savory miso-ginger dressing. It tastes bright, a little salty, a little sweet, and completely different from a basic shredded carrot salad. One bowl, no cooking, and it only gets better after 5 minutes of rest.
PRINT RECIPE PIN RECIPE
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings: 6 servings
Author: Molly Thompson

INGREDIENTS

Carrot Salad

  • 1 2lb bag carrots
  • 2/3 cup crumbled feta
  • 1/2 cup peanuts chopped small
  • 1/2 cup sliced green onions whites and greens (about 1/2 a bunch)
  • 1/4 cup finely chopped cilantro
  • Cilantro, green onion, and sesame seeds for serving

Miso Dressing

  • 2 Tablespoons miso paste
  • 1/3 cup extra virgin olive oil
  • 2 Tablespoons rice vinegar
  • 2 cloves garlic minced or grated
  • 1 teaspoon grated ginger or ginger paste
  • 1 Tablespoon lime juice
  • 1 Tablespoon maple syrup or honey

INSTRUCTIONS

  • Prep the carrots: use a julienne peeler or box grater to shred the carrots. A traditional vegetable peeler works too, but will result in wider carrot ribbons.
    1 2lb bag carrots
  • Make the dressing: in a small bowl or jar, whisk together the miso paste, olive oil, rice vinegar, garlic, lime juice, and maple syrup (or honey) until smooth.
    2 Tablespoons miso paste, 1/3 cup extra virgin olive oil, 2 Tablespoons rice vinegar, 2 cloves garlic, 1 Tablespoon lime juice, 1 Tablespoon maple syrup
  • Assemble the salad: Add the carrots to a large serving bowl then add the feta, chopped peanuts, cilantro, and green onions.
    2/3 cup crumbled feta, 1/2 cup peanuts, 1/2 cup sliced green onions, 1/4 cup finely chopped cilantro
  • Toss and serve: Pour the dressing over the salad and toss well until everything is evenly coated. Top generously with finely chopped cilantro, more chopped peanuts, and sesame seeds. Serve right away or let it rest for 5-10 minutes to absorb the dressing.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 8g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 15mg | Sodium: 413mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1858IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
QR Code linking back to recipe