Miso-Sesame Shredded Salad with Red Rice & Gingered Carrots

Miso-Sesame Shredded Salad

with Red Rice & Gingered Carrots

30 MIN
2 Servings
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From the Test Kitchen

With its stunning colors, exciting textures and bright, fresh flavors, this shredded salad is summertime come early. We’re tossing crunchy strips of red cabbage and yellow squash with a wholesome blend of rice (including gorgeous red grains)­, all in a savory-sweet dressing. Our garnishes include carrot marinated with fresh ginger—stir it into the salad before eating for the most vibrant-tasting results!

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  • Nutrition
    PER SERVING
  • Calories
    525 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Marinate the carrots:
3 Marinate the carrots:

While the rice continues to cook, in a medium bowl, combine the carrots, ginger and half the vinegar; season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Toast the cashews:
4 Toast the cashews:

Once the carrots have marinated for about 5 minutes, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.

Make the dressing:
5 Make the dressing:

While the carrots continue to marinate, in a large bowl, combine the honey, miso paste and remaining vinegar; season with salt and pepper to taste. Slowly whisk in the sesame oil until well combined.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked rice, cabbage, squash and white bottoms of the scallions to the bowl of dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the marinated carrots. Garnish with the toasted cashews and green tops of the scallions. Enjoy!

Tips from Home Chefs

Marinate the carrots:
3 Marinate the carrots:

While the rice continues to cook, in a medium bowl, combine the carrots, ginger and half the vinegar; season with salt and pepper to taste. Drizzle with olive oil and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Toast the cashews:

Once the carrots have marinated for about 5 minutes, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.

Toast the cashews:
Make the dressing:
5 Make the dressing:

While the carrots continue to marinate, in a large bowl, combine the honey, miso paste and remaining vinegar; season with salt and pepper to taste. Slowly whisk in the sesame oil until well combined.

6 Finish & plate your dish:

Add the cooked rice, cabbage, squash and white bottoms of the scallions to the bowl of dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the marinated carrots. Garnish with the toasted cashews and green tops of the scallions. Enjoy!

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