Miso peanut dressing and carrot salad

Gluten free

This all-purpose, vegan & gluten-free sauce can be served with a variety of meals.

The hero of today’s recipe is not the salad, but the dressing with which it was prepared.
Trust me when I tell you, that a good dressing can transform any ordinary vegetable into something amazing and full of flavor.

What to serve this easy miso peanut dressing with?

Miso peanut dressing is a great way to add both healthy , satiating fats and tons of flavour to your meals.
You can serve it with :
  • salads
  • veggie stir-fries made with rice, quinoa, or noodles
  • drizzled over grain bowls, buddha bowls and roasted or grilled vegetables
  • as a dip for raw vegetables, rice paper rolls and asian dumplings
  • How long will this sauce keep?

    This miso peanut sauce will stay fresh for about a week in an airtight container in the fridge, so you can easily double or triple the ingredients. It’s a great component to add to your weekly meal prep. Just keep it in the fridge to add flavour to your meals!
    SEE ALSO : Red cabbage and beetroot salad with ginger dressing

    Do you need any equipment to make miso peanut dressing?

    Not necessarily! While a food processor will make this sauce extra smooth in seconds, you can totally wisk it together or combine all the ingredients in a jar – just give it a good shake!
    TIP: Grate the ginger and garlic first on a very fine grater or use mortar & pestle.
    If using a whisk/jar, it helps to add warm water [ instead of cold ] to help break down the miso paste ad peanut butter.

    Choose your favorite salad ingredients!

    Today I made a simple salad made of only carrots and rice noodles, but there can be lots of additives to it:
  • fried or baked tofu, tempeh or chickpeas
  • fruit: mango, pineapple (especially grilled), peaches, grapes
  • other vegetables: white or red cabbage, Chinese cabbage, cucumbers, peppers, chicory, spinach …
  • other Asian noodles: mie, soba, ramen or calorie-free shirataki noodles
  • The miso peanut butter dressing keeps well in the refrigerator, so you can easily double or triple the following ingredients and store the dressing in the refrigerator, in a closed jar, for up to 5 days.

    miso peanut dressing carrot salad

    Miso peanut dressing and carrot salad

    Servings 2 servings
    Prep Time 10 mins
    Total Time 10 mins

    Equipment

    • powerful blender or food processor

    Ingredients

    miso peanut dressing

    • 2 tbsp sesame oil
    • 1 tbsp peanut butter
    • 1 tbsp miso paste
    • 1 tbsp rice vinegar
    • 3 tbsp lime juice
    • 4 tbsp water
    • 1 clove garlic peeled
    • 5 inch piece of ginger peeled
    • 1 tsp soy or tamari sauce

    salad

    • 4 carrots peeled
    • ounces rice vermicelli
    • 1 handful spring onions chopped
    • 1 handful fresh parsley or cilantro chopped
    • 2 tbsp peanuts roasted and chopped

    Instructions

    • Peel the carrots and use the vegetable peeler to make ribbons. Transfer to a bowl
    • Cook rice noodles in lightly salted water according to package directions. This usually takes less than 5 minutes. Drain, rinse with cold water and add to carrot ribbons
    • Add the chopped spring onions and parsley or coriander to the bowl
    • Prepare the dressing by combining all its ingredients. Then pour into a bowl of salad and mix thoroughly.
      A blender will be very useful to prepare the dressing. However, if you do not have a blender, grate the ginger and garlic on a very fine grater and mix them with the rest of the ingredients.
    • Top with roasted and chopped peanuts 

    Notes

    Nutritional value - whole dressing
    307 kcal | Carbohydrates 12 g | Protein 6 g | Fat 28 g | Fiber 2 g
    Nutritional value - half of the salad with dressing
    387 kcal | Carbohydrates 58 g | Protein 5.5 g | Fat 14 g | Fiber 6.5 g
    Course: Salad
    Keyword: carrots, dressing, easy, gluten free, miso paste, peanut butter, rice noodles

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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    Cooked with by Magdalena Wrona.
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