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Miso-Sesame Shredded Salad
with Red Rice & Gingered Carrots
30 MIN
2 Servings
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!
Get Cooking-
NutritionPER SERVING
-
Calories525 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Peel and mince the ginger. Roughly chop the cashews. Cut out and discard the cabbage core; thinly slice the leaves. Cut the squash into matchsticks. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.
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.
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!
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Peel and mince the ginger. Roughly chop the cashews. Cut out and discard the cabbage core; thinly slice the leaves. Cut the squash into matchsticks. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.
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.
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!
Tips from Home Chefs