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Rainbow Salad with Carrot Miso Dressing

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 25 min
  • $$
Gatheredtable
adapted from The Family Cooks by Laurie David

Ingredients

  • 5 carrots, chopped, divided
  • 1/4 small red onion, coarsely chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 cup red cabbage, chopped
  • 1 yellow bell pepper, chopped
  • 2 limes, juiced
  • 1 1/2 tablespoons sesame oil
  • 2 1/2 tablespoons miso paste
  • 3 tablespoons water
  • sea salt and black pepper, to taste
  • 1 cup kale

Directions

Prep: 1. Chop 3 carrots for the salad and 2 carrots for the dressing, red onion, ginger, cabbage, and bell pepper. 2. Juice limes. 3. Make the carrot miso dressing: In a blender, combine the 2 chopped carrots, onion, lime juice, sesame oil, miso paste, ginger, water, salt, and pepper. Blend until smooth, adding water if needed. Set aside and chill until ready to use. Make: 1. Massage kale with dressing and let sit for 5 minutes. 2. Arrange remaining carrots, kale, cabbage, and bell pepper and serve with dressing on the side.

Notes

Want to take it up a notch? Add some crunchy jicama!

Goes great with these recipes

Splurge Black Cod In Miso Marinade
Healthy Baked Chicken Tenders
Parmesan Crusted Pork Chops
Broiled Cod with Orange and Miso Glaze
Shiitake Miso with Soba Noodles
Slow-cooker Turkey Breast

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