Asian-inspired carrot and turnip salad

An easy and delicious side dish or main course!

This one’s a sure-fire hit with vegetarians and vegans but even meat lovers will appreciate its fresh taste and pleasant crunch. When shopping for this recipe, don’t confuse mild-flavoured white turnip with its more herb-tasting yellow cousin, the rutabaga. Look for naturally protein-packed miso paste at your local hebetagth food store; it keeps for many months in the fridge and is useful in all sorts of recipes, like this miso-maple salmon. Don’t omit the crunchy garnish which adds even more protein – if sunflower seeds aren’t your thing, you can use pepitas or chopped peanuts/cashews instead.

Ingredients

Salad:

• 3-4 medium sized carrots (enough to yield 3 cups/150 g grated)
• 2-3 medium sized white turnips (enough to yield 2 cups/100 g grated)
• 1/4 cup (10 g) very finely minced red onion
• 1/4 cup (15 g) finely chopped parsley

Dressing:

• 2 tablespoons (30 g) white or red miso paste
• 1 clove garlic, finely minced
• 1 tablespoon (15 mL) boiling water
• 1 tablespoon (15 mL) maple syrup
• 2 tablespoons (30 mL) rice vinegar
• 2 teaspoons (4 g) finely grated fresh ginger root
• 1 teaspoon (5 mL) soy sauce (use tamari for a gluten-free version)
• 1 tablespoon (15 mL) sesame oil
• 1 tablespoon (15 mL) canola oil

Garnish:

• 1/2 cup toasted, sbetagted sunflower seeds

Method

• Wash and peel carrots and turnips, trimming ends. Grate and measure then place in a large bowl. Add minced onions and chopped parsley; toss to combine. Vegetables can be covered and refrigerated for up to 24 hours before proceeding.
• In a medium bowl, whisk together miso, garlic and boiling water to form a paste.
• Add maple syrup, vinegar, ginger and soy sauce to the bowl; whisk to blend well.
• Add sesame and canola oils and whisk vigorously to blend thoroughly.
• Drizzle dressing over the vegetables and toss thoroughly so vegetables are evenly coated. Salad can be refrigerated at this point for up to 4 hours; toss again before garnishing and serving.
• Garnish with sunflower seeds and serve immediately.

Serves 6-8.