Rainbow Salad with Carrot Miso Dressing

Rainbow Salad with Carrot Miso Dressing
Quentin Bacon
  • Yield: 4-6 servings
  • Prep: 30 minutes


For the dressing:
2 carrots (coarsely chopped)
1/4 small red onion (coarsely chopped)
1/3cup lime juice or rice vinegar
2tablespoons toasted sesame oil
3tablespoons yellow or red miso paste
1tablespoon chopped fresh ginger
1/4cup water
salt and pepper, to taste
For the rainbow salad:
2 carrots, chopped (unpeeled if organic)
1cup chopped red cabbage
1 tomato, chopped
1cup chopped broccoli
1 yellow bell pepper, chopped
1cup chopped jicama, cucumber, or green cabbage


  1. In a blender, combine the dressing ingredients. Blend until smooth and season with salt and pepper to taste. Add more water for thinner dressing.
  2. Arrange the carrots, cabbage, tomato, broccoli, bell pepper, and jicama on a plate and serve with the dressing on the side.
  3. The dressing will keep, tightly covered, in the fridge for 1 week. Makes 1 1/2 cups.

Posted with permission from The Family Cooks (Rodale, 2014) by Laurie David.