Healthy Recipe of the Week
Green Salad with Carrot-Miso Dressing
If you want to add more protein to this simple side salad, toss in a handful of cooked, cooled edamame.
Ingredients
- 1 1/4 cups Carrot (grated) 🥕
- 3 tablespoons Ginger (minced) 🫚
- 1 tablespoon White Miso Paste
- 1/4 cup Rice Vinegar
- 1/2 teaspoon Sugar
- 1 tablespoon Peanut Oil 🥜
- 1 teaspoon Toasted Sesame Oil
- 8 cups Salad Greens 🥬
- 1 mini Cucumber (sliced) 🥒
- 4 Radishes (sliced)
- 8 Cherry Tomatoes (quartered) 🍅
Directions
To make the dressing: In a blender, combine the carrot, ginger, miso paste, rice vinegar, sugar, and peanut and sesame oils. Blend until smooth.
Arrange the salad greens in four (4) bowls. Top with the cucumber, radishes, and tomatoes. Serve with the dressing.
Yields: 4 servings
Preparation Time: 10 minutes
Nutritional Information
Per Serving (2 1/2 cups salad + 4 tablespoons dressing): 100 Calories | 5g Total Fat | 1g Saturated Fat | 12g Carbohydrates | 5g Fiber | 5g Total Sugar | 1g Added Sugar | 4g Protein | 310mg Sodium
*Tip: Miso paste is a savory staple of Japanese cooking that is made by fermenting soybeans. White or Shiro miso tends to have a milder flavor and less salt than darker varieties, such as yellow or red miso.
Reference
Chef Kate. (2026, July/August). The healthy cook: Soy what? Nutrition Action, P. 15.
