East-West Carrots Recipe – Sunset Magazine

Ingredients

• 1 1/2 pounds carrots, peeled and sliced into thin (1/8 to 1/16 in.) rounds
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon cider vinegar
• 2 teaspoons Asian sesame oil
• 2 teaspoons white miso (see note above)
• 2 teaspoons soy sauce
• 1/4 cup thinly sliced green onions
• 2 tablespoons minced parsley
• 1/4 teaspoon dried tarragon