Miso carrot salad

Ingredients (~2 servings)

• • 3 large carrots (300 g)
  • 2 spring onions, chopped,
  • A small bunch of parsley, chopped
  • 2 tbsp sesame seeds, for garnish

For the dressing:

• • Juice of 1/2 lime
  • 1 tsp sesame oil
  • 2 tsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tsp honey
  • 1 tsp miso paste

Method

1. Prepare the vegetables by peeling the carrots into thin ribbons using a vegetable peeler. Add them to a bowl along with the chopped spring onions and parsley.
2. Make the dressing by whisking together the lime juice, sesame oil, vinegar, soy sauce, honey, and miso paste until smooth and well combined.
3. Combine by pouring the dressing over the salad and tossing well so the carrots are evenly coated.
4. Let it rest for 5-10 minutes to allow the flavours to soak in and the carrots to soften slightly.
5. Finish and serve with a generous sprinkle of sesame seeds on top.

Tips & Variations

• Use coriander instead of parsley if you like it.
• Toss in some edamame to add protein.
• For extra crunch, top with roasted peanuts or cashews just before serving.