Having lived in Seattle my whole life I’ve come to appreciate our erratic weather patterns day to day and week to week.  Although it’s officially spring time our skies have still been pretty dull.  The presence of soft pink colored cherry blossoms against a backdrop of grey skies seems almost cruel.  Everyone knows that when the sun is shining and the skies are a vibrant blue delicate and beautiful cherry blossoms really stand out in a glorious way.

Yesterday was grey, wet, and hailing.  Today was sunny, warm, and gorgeous.  For people like me a rare sunny day, like today, really uplifts my whole being and changes my disposition.  I often cook based on how I’m feeling, and today I was motivated to cook something to match my mood.  By the time dinner rolled around I felt inspired to eat something fresh and clean. Aside from the cheese pizza my daughter made, I made a colorful and filling Miso Ginger Carrot Salad.  The salad was as bright in flavor as it was in visual appeal.  Using carrots and cabbage instead of lettuce allows the salad to be enjoyed the next day instead of wilting in the sauce.

This salad makes a great side dish to any meal, but I also enjoy it as a main dish and would eat it again as a lunch.  Hope you enjoy it too!

Recipe: Miso Ginger Carrot Salad

  • Prep Time: 10 min(s)
  • Total Time: 10 min(s)
  • Servings: 6

A fresh vibrant raw salad made of carrots, red cabbage, green onions, and cilantro tossed in a Miso Ginger Sauce.



    1/4 cup fresh lime juice

    1/4 cup water

    1 1/2 tablespoons miso paste

    1 tablespoon tahini

    1 tablespoon soy sauce

    One 1-inch piece of  peeled fresh ginger

    1/2 teaspoon Sambal Oelek chili sauce


    4 cups coarsely shredded carrots

    3 cups shredded red cabbage

    1/4 cup chopped cilantro

    1/2 cup sliced green onions


    Add all the sauce ingredients to a blender or food processor.  Blend for 30 seconds.

    Toss the salad ingredients with the sauce.

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