KARENGO & CARROT SALAD WITH GINGER-MISO DRESSING - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE KARENGO & CARROT SALAD
• 1kg (approx 8 medium-large) carrots, peeled
• 2 tablespoons olive oil
• 1 teaspoon karengo seasoning (finely ground dried karengo seaweed)
• 1 spring onion, finely sliced
• 2 handfuls salad greens (I used microgreens)
• ¼ cup (35g) toasted unsalted peanuts, roughly chopped
• 1 tablespoon toasted sesame seeds
• FOR THE GINGER-MISO DRESSING
• 2 tablespoons rice wine vinegar
• 1 tablespoon white (shiro) miso paste
• 2 teaspoons finely grated ginger
• 1 clove garlic, crushed
• small pinch of raw sugar
• 3 tablespoons olive oil