Ingredients
Dressing
- 3 Tbsp. extra-virgin olive oil
- 1/4 cup fresh orange juice (from 1 naval orange)
- 1 Tbsp. white miso paste
- 1 Tbsp. rice vinegar
- 2 tsp. grated fresh ginger
- 1 garlic clove, grated or minced
- 1 tsp. honey
Salad
- 1.25 lbs. large carrots (rainbow or all orange)
- 1 cup fresh cilantro leaves and tender stems, coarsely chopped
- 1/4 cup chopped fresh mint leaves
- 1/4 cup pomegranate arils
- 3 Tbsp. toasted sesame seeds
Instructions
- Prepare dressing: In a large mixing bowl, combine the olive oil, fresh orange juice, white miso paste, rice vinegar, grated ginger, grated or minced garlic, and honey. Whisk vigorously until all ingredients are well blended to form a smooth dressing. Set the dressing aside.
- Shave carrots: Peel the carrots to remove the rough outer skin. Holding each carrot firmly by one end, use a vegetable peeler to shave long ribbons lengthwise down the carrot. Rotate the carrot as one side flattens and continue until the narrow core is reached. This process yields about 12 ounces of shaved carrots. Add the shaved carrots directly to the bowl with the dressing and toss thoroughly to coat them evenly.
- Add salad ingredients and toss: To the dressed carrots, add the coarsely chopped fresh cilantro, chopped fresh mint leaves, pomegranate arils, and toasted sesame seeds. Toss all ingredients together until well combined. Taste the salad and add a pinch of salt if desired to enhance the flavors further. Serve immediately to enjoy the fresh, crisp textures.
Notes
- You can use the leftover carrot cores in soups or stocks to avoid waste.
- Adjust honey quantity to taste for more or less sweetness in the dressing.
- For a nuttier flavor, try lightly toasting the sesame seeds before adding.
- This salad is best served fresh as the carrots retain their crispness.
- Optional: add a sprinkle of chili flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
