Mixed Green Salad with Carrots and Peas

  • 3 carrots, shredded 
  • 2 tablespoons rice vinegar 

  • 3 tablespoons cold water 
  • 2 tablespoons miso 

  • 1/2-inch piece fresh ginger, peeled and cut into small pieces 
  • Freshly ground black pepper 

  • 6 tablespoons vegetable oil 

  • 5 cups salad mix, lettuce or spinach
  • 1 cup sugar snap peas
  • 1/2 cup roasted, salted peanuts, chopped


To make the vinaigrette, place carrots, rice vinegar, water, miso, ginger and pepper in a blender or food processor. Blend until a thick paste is achieved, scraping down sides of bowl often. Add oil in a thin steady stream, blending to combine. Taste and adjust seasoning, adding more miso or pepper to taste. 

Water can be added if a thinner consistency is desired. Add the sugar snap peas to boiling water and cook until just crisp-tender, 1 to 2 minutes. Transfer peas to a bowl of ice cold water to stop the cooking. Drain peas, then 
toss with greens in a large bowl. Drizzle with the vinaigrette. Sprinkle with crushed roasted peanuts.