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Carrot Slaw with Miso Vinaigrette




Source of Recipe


Internet


List of Ingredients




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

1 pound carrots, trimmed
1 scallion, white and green parts, finely chopped
Salt and freshly ground black pepper, to taste
Sesame seeds, for garnish



Recipe



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.