May 15, 2024

Carrot Salad with Spicy Miso

Whenever we go to trader joe’s, I always end up with a pound of organic carrots (99 cents for a one pound bag is a steal!!). Sometimes, they’re one of the few vegetables left in my produce bin and while I love munching on baby carrots, for a meal, I prefer my carrots to be a little more seasoned. That’s where this spicy miso carrot salad come in handy!

Miso paste is a traditional Japanese seasoning made from fermented soybeans, salt, and koji (a type of fungus). Sometimes, rice, barley, or other grains are also added during the fermentation process. Miso has a rich, savory flavor known as umami, and it can vary in taste, color, and aroma depending on the ingredients and fermentation time. I generally use white miso paste which is light beige to yellow in color, mild and sweet, and has a shorter fermentation period than red miso.

I used:

  • 2 medium carrots, peeled
  • 1 clove grated garlic
  • 1 tbsp rice vinegar
  • 1/2 tbsp miso paste
  • 1/2 tsp sriracha (up based on taste)
  • 1/2 tsp sesame oil
  • 1/4 tsp soy sauce
  • pinch of sugar
  • toppings: crushed roasted peanuts, cilantro, scallion

to make spicy miso carrot salad:

  • using a vegetable peeler, peel the carrots into long ribbons. place into a large container and set aside
  • mix together sauce, adjusting spice and salt to taste
  • pour sauce over the ribbons and toss until well-coated (if you have a lid, i recommend closing it and giving it a good shake!)
  • store in fridge until you’re ready to eat or serve immediately

other easy salads:

Spicy Miso Carrot Salad

A tangy, spicy carrot salad made with pantry ingredients and those extra carrots in your fridge.
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Prep Time 5 minutes

Ingredients
  

  • 2 medium carrots
  • 1 clove garlic, grated
  • 1 tbsp rice vinegar
  • 1/2 tbsp miso paste
  • 1/2 tsp sriracha (up based on taste)
  • 1/2 tsp sesame oil
  • 1/4 tsp soy sauce
  • 1 pinch of sugar
  • crushed roasted peanuts, cilantro, scallion

Instructions
 

  • using a vegetable peeler, peel the carrots into long ribbons. place into a large container and set aside
  • mix together sauce, adjusting spice and salt to taste
  • pour sauce over the ribbons and toss until well-coated (if you have a lid, i recommend closing it and giving it a good shake!)
  • store in fridge until you’re ready to eat or serve immediately