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Ginger Miso Sprout and Carrot Salad

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< 1 min read
Summary

Miso is a common Japanese paste, produced from fermenting soybeans, that adds a salty umami flavor to dishes. When it’s combined with the nutty flavor of tahini and a touch of rice vinegar and lime it makes a perfect dressing for this sprout and carrot salad. Make extra dressing so that you can use it on grain bowls and other salads throughout the week.

Yields2 ServingsPrep Time15 minsTotal Time15 mins

Ingredients

Dressing
 1 tbsp tahini
 1 tbsp organic miso (mellow yellow or chickpea)
 1 tbsp organic tamari (reduced-sodium, or coconut aminos)
 3 tbsp organic rice vinegar
 ½ lime (juiced)
 1 tbsp pure maple syrup (optional)
 2 tbsp ginger (fresh, minced)
 ¼ tsp garlic powder
 ground black pepper (optional)
Salad
 1 cup broccoli sprouts (or other sprouts of choice)
 1 cup carrots (shredded)
 2 cups mixed greens (or lettuce of choice)
 1 stalk green onion (sliced, including green and white portions)
 ground black pepper (optional)

Directions

1

In a small bowl, whisk all the dressing ingredients until miso and tahini are completely dissolved.

2

Add salad ingredients to a large bowl.

3

Pour dressing over salad ingredients.

4

Sprinkle black pepper on top.

Chef's Notes

Substitutions
Use any lettuce greens you have on hand.

Substitute any sprouts you’d like — bean, grain, or vegetable — they’ll all be delicious with the ginger dressing.

Use red, yellow, or white onion in place of green onion. We definitely recommend some sort of onion, though, as it really complements the dressing.

Add basil or cilantro on top for additional flavor and nutrition.

Top the salad with peanuts or cashews for some crunch and protein.

Ingredients

Dressing
 1 tbsp tahini
 1 tbsp organic miso (mellow yellow or chickpea)
 1 tbsp organic tamari (reduced-sodium, or coconut aminos)
 3 tbsp organic rice vinegar
 ½ lime (juiced)
 1 tbsp pure maple syrup (optional)
 2 tbsp ginger (fresh, minced)
 ¼ tsp garlic powder
 ground black pepper (optional)
Salad
 1 cup broccoli sprouts (or other sprouts of choice)
 1 cup carrots (shredded)
 2 cups mixed greens (or lettuce of choice)
 1 stalk green onion (sliced, including green and white portions)
 ground black pepper (optional)

Directions

1

In a small bowl, whisk all the dressing ingredients until miso and tahini are completely dissolved.

2

Add salad ingredients to a large bowl.

3

Pour dressing over salad ingredients.

4

Sprinkle black pepper on top.

Ginger Miso Sprout and Carrot Salad