Carrot “Noodle” Salad with Lemon Miso Dressing - alive magazine
Fresh lemon juice and white miso marry beautifully in this refreshing side dish. The delicious salad will keep in the fridge for several days.
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Cooking tools:
- Spiralizer
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Chef's knife
- Cutting board
- Pepper mill
- Spoon
- Plate
- Refrigerator
Ingredients
- 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
- pepper
- 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)
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