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Miso-Marinated Shaved Carrot Salad

This is one of those dishes that makes you look like some kind of super fancy chef, even though it’s simple enough for your toddler to throw together in 10 minutes. It has amazing depth of flavor, lots of healthy nutrients, and a really cool look. But the simplicity makes it approachable to just about anyone.

I like to think of these carrot slices as fettuccine. Fettuccine noodles are wide and flat so that they have more surface area and more sauce can stick to them. In the same way, our paper-thin slices allow much more of this delicious miso & sesame vinegar to soak into the carrots, adding tons of flavor. Top with crushed peanuts and fresh green onions for the perfect salad.


Makes: 4+ servings


  • 4 large carrots
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari / soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon maple syrup
  • 2 teaspoons toasted sesame oil
  • 3 green onions
  • crushed peanuts (garnish)


Step One

To make this amazingly simple dressing, combine the rice vinegar, tamari, miso paste, maple syrup, sesame oil, and one finely-sliced green onion into a sealed container and SHAKE SHAKE SHAKE until everything is combined. The easiest sesame miso dressing you ever made, right? Store this in the fridge for up to 4 days.

Step Two

Shave the carrots into thin strips. In addition to looking really cool, these have a ton of surface area that will absorb more of the dressing. I sliced these by laying them flat on a cutting board and firmly pressing down with a vegetable peeler:


Step Three

Add the carrots to a large bowl. Give the dressing another shake, then pour it over top and use your hands (or tongs) to toss the carrots until evenly coated. For best results, chill this in the fridge for at least 30 minutes so that the carrots can marinate.

Step Four

When ready to serve, slice the other two green onions and crush some peanuts. Then, toss the carrots again (most of the dressing will have settled in the bottom of the bowl) and divide the salad into serving bowls. Top with the two garnishes.

Tip: Unlike most salads that need to be eaten within minutes of dressing, this one is just as good the next day because the carrots are tough enough to remain crunchy after marinating overnight. In fact, they might even get better.



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  1. Gorgeous as always. I make a very similar dressing, or a derivative of it quite often. So easy and versatile. If I’m lazy, I skip the miso, but it adds such depth, and live enzymes. I will make this, maybe this weekend while my friend is in town for a visit!

    Trying to eat carrots daily to improve my eyesight, and hopefully reverse this need for reading glasses trend I’m not happy about! ~Tracy

    • Hey Tracy, yes, I used to make this without miso as well, but you’er right – it adds so much depth and yumminess that I always have some on hand these days 🙂

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