INGREDIENTS:
- 4 large carrots
- 1 tsp grated ginger
- 1 small clove garlic, crushed
- 1 tsp rice wine vinegar (or apple cider vinegar)
- 1 tbsp miso
- 2 tsp honey
- 3 tbsp vegetable oil
- A few mint or coriander leaves
- 1 small handful nuts (almonds or peanuts)
- Salt
- Optional toppings: greens, feta cheese, white beans, chickpeas, shredded chicken, hardboiled egg
METHOD:
1. Using a spiraliser, food processor, or vegetable peeler, turn the carrots into long, thin carrot noodles. Reserve a large handful of carrots and place the rest in a medium pan.
2. Cover the carrots in water and cook over medium heat for about 8-10 minutes until just cooked through but still firm.
3. In a small bowl, whisk together the ginger, miso, honey, vinegar, crushed garlic, oil and a little salt.
4. Drain the carrots and toss them with the dressing. Add in the reserved carrots, these will add a nice bright crunch to the dish. Add the chopped peanuts and chopped herbs and serve with optional toppings of your choosing.
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