I’ve always been comfortable being called, Peter Rabbit. The name’s followed me all my life. So today, let Peter Rabbit share a carrot recipe with you!
Two ingredients take this salad up a level: Tahini miso dressing and toasted coriander seeds. Both loaded with flavor and texture.
Toss this dish together in a rustic fashion, or mold it into fancy shapes and serve it to your favorite dinner guests. Either way, delightful.
Tahini Miso Dressing (Yields about 1 cup)
- 1/4 cup tahini
- 2 teaspoons miso paste – Preferably a shiro (blonde) miso. The lighter the miso, the sweeter/less salty and more delicate the flavor.
- 1 teaspoon apple cider vinegar – Any light-colored vinegar or citrus juice will work.
- 1 tablespoon honey – Any sweetener really, I just thoroughly enjoy honey in this recipe.
- 1/2 – 3/4 cup H2O
- Lots of freshly ground black pepper
Mix the first 4 ingredients and dilute with H20 to achieve your desired flavor and consistency. Err on the runny side as the tahini will thicken the dressing as it rests. Black pepper to taste. Refrigerate. Thin with H20 as necessary before use.
- 3 carrots – Julienne or shredded. Perfect time to pull out your mandolin if you have one.
- 4-6 baby bok choy – Julienne. Baby bok choy come in many sizes. If you can only find larger sized bok choy, go ahead and use it, but only use the green leaves, not the tougher stems.
- 1 teaspoon coriander seed – Toast seeds in a dry pan over med-high heat for 1-2 minutes. Shake pan as they toast and watch closely after the first 30 seconds to ensure they don’t burn.
- 2-3 tablespoons Tahini Miso Dressing
Toss all the ingredients together and serve. I served this salad alongside a few pieces of peperoni cruschi (fried and salted dried peppers) and it proved itself a wonderful pairing!
Sincerely, Peter Rabbit
- Many miso pastes are NOT GLUTEN FREE! Yamabuki Tezukuri (found at your local Japanese/Asian market) is my favorite miso, for all kinds of uses, and its ingredient list includes: water, soybeans, rice, salt, in that order. Yep, it’s GF too!
- Both tahini and miso paste will last a long time under refrigeration. It’s not uncommon for them to last in excess of a year if you don’t get to them earlier.
- Add a bit of miso paste to your chicken stock to give it a boost of depth!
- Want more protein beyond the dressing? Add some cooked quinoa to the salad for more of that, plus more body and flavor!