Carrot & Sugar Snap Salad with Miso-Maple Dressing

Summary

Yield
Servings
Source/node/3101
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

Caroline Homan made this salad recently in a cooking class, and it was very popular. They loaded it up with sugar snap peas and carrots, which give it a wonderful crunch.

Ingredients

1/4 cup
apple cider vinegar
2 tablespoons
miso, sweet white
1 tablespoon
maple syrup
2 teaspoons
ginger, fresh (peeled and grated)
3/4 cup
sesame oil
6 cups
lettuce, red leaf
2 cups
peas, sugar snap
   
black pepper
2  
carrot

Instructions

In a blender or mixing bowl, combine apple cider vinegar, miso, maple syrup and ginger. Turn on the blender or begin mixing ingredients with a whisk and add sesame oil in a steady stream.

You can add 2 to 4 Tbsp water if a thinner consistency is desired.

Combine lettuce, sugar snap peas and carrots into a large bowl and drizzle some of the dressing over salad and toss to coat; the remainder can be stored in the fridge for up to 1 month.

Finish salad with freshly ground pepper and any desired additions. 

Notes

Optional additions: lightly toasted sesame seeds, small pieces of nori sea vegetable