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Sliced green onions on a small plate next to a bowl of miso ginger ribboned carrot salad.
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Shaved Carrot Salad with Citrus Miso Ginger Dressing

Crisp shaved carrots tossed in a bright citrus miso-ginger dressing with fresh herbs, watermelon radish, and toasted sesame seeds. A vibrant salad that feels both refreshing and deeply satisfying.
Course Salad, Side Dish
Cuisine Asian-Inspired, Fusion (Japanese and Korean)
Keyword Carrot Ribbon Salad with Miso Dressing, Shaved Carrot Salad
Prep Time 20 minutes
Cook Time 0 minutes
Servings 6
Calories 166kcal

Ingredients

Citrus Miso-Ginger Dressing

  • 2 tablespoons extra-virgin olive oil (30 ml)
  • ¼ cup fresh orange juice (60 ml) from 1 Cara Cara orange
  • 2 tablespoon white miso paste (36 g)
  • 1 tablespoon rice vinegar (15 ml)
  • 2 teaspoons fresh ginger (5 g) grated
  • 1 clove garlic (3 g) grated or finely minced
  • 2 tablespoon honey (30 g)

Carrot Salad

  • 2 pounds carrots (400 g shaved) yields about 14 ounces shaved
  • 1 cup fresh parsley (25 g) coarsely chopped; or cilantro leaves and tender stems
  • 2 ounces watermelon radish (60 g) julienned, about a ⅓rd
  • 3 tablespoons fresh mint leaves (6 g) chopped
  • 2 tablespoons toasted sesame seeds (18 g)

Garnish

  • ¼ cup green scallions (25 g) diagonally sliced

Instructions

  • Whisk the dressing: In a large mixing bowl, combine olive oil, orange juice, miso paste, rice vinegar, ginger, garlic, and honey. Whisk until smooth and well blended. Set aside while you prepare the vegetables.
    2 tablespoons extra-virgin olive oil, ¼ cup fresh orange juice, 2 tablespoon white miso paste, 1 tablespoon rice vinegar, 2 teaspoons fresh ginger, 1 clove garlic, 2 tablespoon honey
  • Shave the carrots: Peel the carrots and trim the ends. Using a vegetable peeler, shave long ribbons down the length of each carrot. Rotate the carrot as you go to create even ribbons. Once you reach the firm inner core, stop shaving and reserve the cores for soups or stocks.
    2 pounds carrots
  • Build the salad: Add the shaved carrots directly to the bowl with the dressing and toss gently to coat.
  • Finish and serve: Sprinkle in the parsley or cilantro, mint, watermelon radish, and toasted sesame seeds. Toss lightly once more until everything is evenly distributed. Garnish with sliced scallions and serve immediately for the freshest texture.
    1 cup fresh parsley, 2 ounces watermelon radish, 3 tablespoons fresh mint leaves, 2 tablespoons toasted sesame seeds, ¼ cup green scallions

Notes

CTA for recipe card