Tahini-Miso Carrot Salad

There are those who will make  New Year resolutions with the hope and promise of change. I’m not that person. But, if you call making great food that’s simple, that’s focused on great flavor and color, and that’s easy to make as well as pleasing to the eye — then that’s a resolution I can keep!  Case in point, this salad carrot ribbons with a drizzling of  a Tahini-Miso dressing is right on the mark.

What your eye notices are the wonderful streams of bright orange carrots, some paper thin, others a bit thicker.  All of them like edible garlands wrapped around each other.  There’s no need for the food processor. You have what you need in your kitchen drawer – a simple vegetable peeler. I’m sure you’ve  the lovely strands that come away from the carrot as your peel it?  Why stop there, peel the carrot as far down as you can, and on your plate, you’ll have soft pile of delicious ribbons.  Make little haystacks similar to cooked pasta, and then scatter plump, juicy raisins or try some chopped pistachios or slivered almonds, you might want to try some pieces of candied ginger.  Go for a dressing that won’t bury the carrot’s wonderful sweetness.  Simple lemon juice and olive oil is always a winner, but there something about the smoothness of Tahini mixed with a small amount of White Miso paste. The creaminess with the cool crunch of the carrots works every time.    

Welcome 2017, and welcome to my kitchen where the food I make and eat is simple and delicious, where each ingredient enhances the other.

Tahini-Miso Carrot Salad

A bright simple salad that's packed with flavor! With the help of your vegetable peeler, you can make ribbons of carrots that will sit majestically on your plate. You can also find vegetable peelers that have wide blades, making wider ribbons. Average 1-2 carrots per person depending on the size of the carrot. White miso is sweeter than red miso, which is traditionally earthier, but I’ve made this dressing with both

 Servings 4



  • 4 large carrots skin removed

  • 1/3 cup raisins golden or black

  • Tahini Miso Dressing

  • Makes ¾ cup

  • ¼ cup Tahini

  • 2 tbs white miso paste

  • 1 garlic clove peeled and diced

  • ¼ cup water

  • dash of cayenne optional


  1. With your vegetable peeler, peel the carrots into long ribbon-like strands. Place carrot ribbons on each plate either in a haystack shape or loosely bundled. Scatter raisins around each plate.

  2. To make the dressing, combine all the ingredients in a mason jar or plastic container with a tight-fitting lid and shake well until combined. The consistency should be slightly thick, and creamy.

  3. Lightly spoon the dressing over the carrots. You don’t want to drown the carrots in dressing.