KARENGO & CARROT SALAD WITH GINGER-MISO DRESSING - Cuisine Magazine - From New Zealand to the World
Experience the freshness of karengo and carrots in this flavorful salad, enhanced by ginger-miso dressing—perfect for a delightful side dish.
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Cooking tools:
- Microplane
- Kitchen scale
- Serving platter
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 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
- 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
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