Golden Skin Salad with Carrots, Cucumber, and Miso

Ingredients

• 4 large carrots (Grated or cut into julienne; reserve the small pieces for the dressing.)
• 1 cucumber (Cut into tagliatelle.)
• 1 lemon juice (Juice of one large lemon.)
• 1 tsp white miso (Heaping spoonful.)
• 2 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 2 tbsp olive oil
• ginger (One piece, quantity unspecified; add to taste.)
• 0.25 yellow onion (One-quarter of an onion, also described in the transcript as white onion.)
• 1 tsp turmeric
• pepper (Add with the turmeric; quantity to taste.)
• salt (To taste.)

Steps

1. 1

   Grate the carrots using a julienne peeler. Reserve the small carrot pieces produced for incorporating into the dressing.

2. 2

   In a salad bowl, cut the cucumber in the same way, into long tagliatelle, then add them to the carrots.

3. 3

   Add the reserved small carrot pieces to the bowl, then pour in the juice of one large lemon.

4. 4

   Add the ginger and the quarter onion, thinly sliced or cut into small pieces.

5. 5

   Add the turmeric and pepper, making sure to pair the pepper with the turmeric as indicated in the source.

6. 6

   Pour in the rice vinegar, toasted sesame oil, and olive oil.

7. 7

   Add the white miso, then season with salt to taste.

8. 8

   Mix everything thoroughly using two Chinese chopsticks, until the vegetables are well coated with the dressing. Serve immediately.

Notes

The source does not specify the exact amount of ginger or salt and provides no resting or storage time. The transcript mentions carrots cut into small pieces in addition to the julienned carrots, without specifying a separate quantity; they are therefore taken from the listed carrots.

Nutrition per serving

• salad
• vegetarian
• vegan
• no-cook
• gluten-free
• raw
• anti-inflammatory
• Asian-inspired