Carrot & Sugar Snap Salad with Miso-Maple Dressing


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.

Prep Time

15 minutes

Cook Time

30 minutes


4 Servings


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


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. 


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