Carrot Slaw with Miso Vinaigrette

Categories: Salad- Slaw

Ingredients

• 2 Tbsp. rice vinegar
• 1 Tbsp. white miso
• 1/2 tsp. soy sauce
• 1 garlic clove
• 1/2 cup vegetable oil
• 1 lb. carrots, trimmed
• 1 green onion, white and green parts, finely chopped
• 1/2 tsp. kosher salt
• Ground black pepper
• sesame seeds, for garnish

Directions

1. For vinaigrette, process vinegar, miso, soy sauce and garlic in a blender. With machine running, gradually add oil through the hole in the lid. Or crush garlic through a garlic press into a medium bowl. Add vinegar, miso and soy sauce; whisk until combined. Gradually whisk in oil.
2. In a food processor fitted with the coarse shredding blade, coarsely shred carrots, or julienne them in 1/8-inch strips in a v-slicer.
3. In medium bowl, toss together carrots, green onion and vinaigrette. Season with salt and pepper. Slaw can be covered and refrigerated up to 8 hours. Serve chilled or at room temperature. Top each serving with a sprinkle of sesame seeds.

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