Mixed Salad with Japanese
Carrot Dressing

Serves 6

For dressing:
  • 2 Tbsp. olive oil
  • 1/4 cup brown rice vinegar
  • 3 Tbsp. miso
  • 1 Tbsp. toasted sesame oil
  • 2 medium carrots, peeled and coarsely chopped
  • 1-inch piece of ginger, peeled and coarsely chopped
  • 2 tsp. maple sugar or Sucanat
  • Sea salt and freshly ground black pepper to taste
For salad:
  • 2 to 3 heads romaine lettuce, thinly sliced
  • 1 medium cucumber, peeled and sliced
  • 1 pint cherry tomatoes, halved
Make the dressing:
  1. Put all the ingredients in a food processor or blender. Blend until smooth.
Make the salad:
  1. Combine all the salad ingredients in a serving bowl. Add dressing and toss to mix.