Carrot Slaw with Miso Vinaigrette

[Guest guest]

Carrot Slaw with Miso Vinaigrette

 

Miso Vinaigrette:

2 tablespoons rice vinegar

1 tablespoon light (white or yellow) miso

1/2 teaspoon Japanese soy sauce

1 small garlic clove

1/2 cup vegetable oil

 

Slaw:

1 pound carrots, trimmed

1 scallion, white and green parts, finely chopped

salt and freshly ground black pepper, to taste

sesame seeds, for garnish

 

To make the vinaigrette, pulse the vinegar, miso, soy sauce, and garlic in a

blender to combine. With the machine running, pour in the oil through the top

vent.

In a food processor fitted with the coarse shredding blade, shred the carrots.

(It is important not to shred the carrots too finely. If your food processor

only has a fine shredding disk, use a V-slicer to julienne the carrots into

strips less than 1/8-inch wide.)

Toss the carrots, scallion, and vinaigrette in a medium bowl. Season with salt

and pepper. Serve immediately, topping each serving with a sprinkle of sesame

seeds. Yields 4 servings.

 

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[Guest guest]

Yum!  Thanks.  I love miso dressings and haven't had one for years since a local

vegetarian restaurant closed.

 

--- On Wed, 4/22/09, Jbird Tweety <jbird788 wrote:

Jbird Tweety <jbird788

Carrot Slaw with Miso Vinaigrette

" Veg "

Wednesday, April 22, 2009, 12:06 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Carrot Slaw with Miso Vinaigrette

 

 

 

Miso Vinaigrette:

 

2 tablespoons rice vinegar

 

1 tablespoon light (white or yellow) miso

 

1/2 teaspoon Japanese soy sauce

 

1 small garlic clove

 

1/2 cup vegetable oil

 

 

 

Slaw:

 

1 pound carrots, trimmed

 

1 scallion, white and green parts, finely chopped

 

salt and freshly ground black pepper, to taste

 

sesame seeds, for garnish

 

 

 

To make the vinaigrette, pulse the vinegar, miso, soy sauce, and garlic in a

blender to combine. With the machine running, pour in the oil through the top

vent.

 

In a food processor fitted with the coarse shredding blade, shred the carrots.

(It is important not to shred the carrots too finely. If your food processor

only has a fine shredding disk, use a V-slicer to julienne the carrots into

strips less than 1/8-inch wide.)

 

Toss the carrots, scallion, and vinaigrette in a medium bowl. Season with salt

and pepper. Serve immediately, topping each serving with a sprinkle of sesame

seeds. Yields 4 servings.

 

 

 

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Share photos with friends on

 

http://go.microsoft .com/?linkid= 9650734