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Carrot “Noodle” Salad with Lemon Miso Dressing

Serves 4.

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    Carrot “Noodle” Salad with Lemon Miso

    Fresh lemon juice and white miso marry beautifully in this refreshing side dish. The delicious salad will keep in the fridge for several days. Its flavour is intensified by time—so you may want to double the recipe.

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    Shades of miso

    There are several different varieties of miso, each with its own unique flavour profile.

    White miso (also known as blonde miso) is made from soybeans and rice and has a mild, sweet taste. It’s best in salad dressings, sauces, and mixed with mayonnaise to make a delicious sandwich spread.

    Yellow miso is made from soybeans and barley. It’s somewhat earthier tasting and shines when used in light soups, marinades, and glazes.

    Red miso has a higher percentage of soybeans. It undergoes a longer fermentation process than white or yellow miso. It boasts a strong, rich flavour that’s best utilized in hearty soups, stews, and rice dishes.

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    Carrot “Noodle” Salad with Lemon Miso Dressing

    Ingredients

    Dressing
    • 2 Tbsp (30 mL) white miso
    • 1 Tbsp (15 mL) honey
    • 1 Tbsp (15 mL) sesame oil
    • 2 Tbsp (30 mL) rice wine vinegar
    • 2 Tbsp (30 mL) lemon juice
    • 3 Tbsp (45 mL) camelina oil or grapeseed oil
    • Salt and pepper, to taste
    Salad
    • 1/4 cup (60 mL) toasted pine nuts
    • 6 large carrots, washed and peeled
    • 1/3 cup (80 mL) sultana raisins
    • 2 spring onions, finely minced (bulb and green tops)

    Nutrition

    Per serving:

    • calories300
    • protein4g
    • fat20g
      • saturated fat2g
      • trans fat0g
    • carbohydrates30g
      • sugars19g
      • fibre4g
    • sodium394mg

    Directions

    01

    In small bowl, add miso, honey, sesame oil, vinegar, and lemon juice, whisking to mix thoroughly. Slowly whisk in camelina or grapeseed oil until mixture is emulsified. Season with salt and freshly ground pepper to taste. Set aside while you assemble the salad.

    02

    To toast pine nuts, place in dry skillet and cook over medium-low heat, stirring frequently until theyu2019re goldenu2014about 3 to 5 minutes. Remove immediately from heat and place on dish to cool.

    03

    Use vegetable peeler or spiralizer to cut carrots into ribbons resembling spaghetti noodles. Place carrot u201cnoodlesu201d in medium-sized bowl. Add toasted pine nuts, raisins, finely minced spring onions, and dressing. Stir to coat.

    04

    Refrigerate salad and allow flavours to blend for several hours before serving as a nutritious side dish.

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