Carrot Slaw with Miso Vinaigrette

20 minutesServes 4


  • 2 tbsp rice vinegar
  • 1 tbsp light (white or yellow) miso
  • ½ tsp soy sauce
  • 1 small garlic clove, chopped
  • ½ c vegetable oil
  • 1 bag shredded rainbow carrots
  • 1 green onion, finely chopped
  • pinch of kosher salt and freshly ground pepper
  • sesame seeds, for garnish


To make vinaigrette: Pulse vinegar, miso, soy sauce and garlic in a blender to combine. With machine running, gradually pour oil through top vent to emulsify.

Shred carrots in a food processor with coarse shredding blade or a V-slicer. Transfer to a medium bowl and add green onion and vinaigrette. Toss gently. Season with salt and pepper. Serve at once, topping each serving with a sprinkle or sesame seeds.