Carrot Coin Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 3 hours 20 minutes

Ingredients

3 tbsp. toasted sesame oil

3 tbsp. unseasoned rice vinegar

1 tbsp. fresh lime juice

1 tbsp. honey

1 tbsp. white miso paste

Kosher salt

Freshly ground black pepper

1 lb. orange or rainbow carrots, peeled, trimmed

2 tbsp. toasted sesame seeds

Directions

In a large bowl, whisk oil, vinegar, lime juice, honey, and miso; season with salt and pepper.

Using a mandoline or sharp knife, thinly slice carrots into 1/8"- to 1/16"-thick coins. (You should have about 3 1/2 cups.) Transfer to bowl with dressing and toss to coat.

Transfer salad to a large container with a tight-fitting lid. Refrigerate at least 3 hours and up to 1 week.

Just before serving, transfer carrots and dressing to a serving bowl; season with salt and pepper, if needed. Top with sesame seeds.

Nutrition

• Calories: 198
• Total Fat: 13 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 356 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 2 g