Carrot salads are incredibly easy to make, and filled with crunch, sweetness and nutrients! You can’t beat that. I vary the way I make my carrot noodles. Sometimes I use my hand held spiralizer, other times a cheese grater, and sometimes I prefer the wider “noodles” you get from a regular vegetable peeler. It’s all about the add-ins and the dressing that give carrot salad life! This miso tahini is one of my favorites.
If you’re not regularly including Miso in your diet, consider it! It’s an incredibly healthy fermented, probiotic and enzyme-rich ingredient. You can get organic miso at most grocery stores, and it can be stored in your refrigerator for a long time.
The most popular varieties of miso include hatcho (made with soy only), genmai (made with soy and brown rice), kome (made soy and white rice), mugi (made with soy and barley), natto (made with soy and ginger) and soba (made with soy and buckwheat). They are all amazing!
Miso is perfect to add to soups, stocks, dressings and so many other foods. The most important thing to remember about miso is never to add it to super hot liquid. So if you are adding it to soup, the method is to turn the soup pot off. Then, ladel out a bit of soup to put in a separate bowl until it cools a bit. Then add the miso and stir. Add it back into the bigger pot, and now you’ve added one of the healthiest foods that adds an amazing umame flavor at the same time! But this isn’t a soup recipe. So back to the point I was making about miso.
Miso contains zybicolin, a substance that has the ability to attract, absorb and discharge radioactive elements from the body, as well as detoxify elements that are taken into the body through industrial pollution and artificial chemicals in our food. It also:
1. Contains all essential amino acids, so it is a complete protein!
2. Helps your body secrete digestive enzymes in the stomach for better food absorption.
3. Helps build healthy gut bacteria with probiotics.
4. Contains B2, vitamin E, vitamin K, calcium, iron, potassium, choline, lecithin, manganese and copper as well as zinc.
5. Contains phytonutrient antioxidants including phenolic acids like ferulic, coumaric, syringic, vanillic, and kojic acid, which are all free radical scavengers so they help you reduce your risk of many diseases.
Here is the recipe!
- 8 carrots peeled and noodlized
- 1 apple, shredded
- 1/4 to 1/2 cup golden raisins
- 2 tablespoons lemon juice
- 1/2 tsp Himalayan salt
- 1 tablespoons tamari
- 2 tablespoons lime juice
- 1/4 cup tahini
- 1 tablespoon miso (organic only)
- 1 tablespoon hemp oil
- 2 tablespoons maple syrup (any liquid sweetener of choice will do)
- 1/2 cup water
- pepper to taste
Toss carrots, apples, 2 tablespoons of lemon juice and salt in a large bowl. Marinate for 10 minutes to soften the carrots a bit. It’s best if you can do it with your hands and massage the salt lemon mix into the carrots. Mix tamari, lime juice, tahini, miso, hemp oil maple syrup and water together. Toss marinated carrots with sauce. Top with golden raisins.