Carrot, Turnip and Apple Salad with Maple-Miso Dressing

When many people hear the word miso, the first thing that springs to mind is soup. Although miso certainly does make for very delicious soup, it is a versatile product that can be used in so many other ways. Like white and yellow misos, red miso is a paste made of fermented soybeans, often with the addition of rice, barley or other grains. The longer it gets fermented, the darker in colour it becomes, and the flavour deepens as well. Red miso adds a terrific touch of umami – sometimes called the fifth primary taste after sweet, salty, bitter and sour – to any dish. I like to describe umami as a savoury, earthy flavour, and it’s one that appeals to my tastebuds a whole lot.  Almost all the ingredients for this raw, crunchy, flavourful salad came from the Ottawa Farmers’ Market, thanks to my wintertime Farmers’ Feast challenge. The miso and sundried daikon came from Jambican Studio Gardens; the apples and cider vinegar were from Hall’s Apple Market; Roots Down Organic Farm supplied the carrots, turnip and shallot and the maple syrup was from Maple Country Sugar Bush. This miso dressing recipe would also be great on chicken or fish; you could even dilute it with stock or coconut milk to make a very quick and delicious bowl of broth.

Who says a salad has to include greens? This crispy, crunchy bowl full of goodness dresses up winter produce with a sweet-savoury dressing that packs a great flavour punch.

Who says a salad has to include greens? This crispy, crunchy bowl full of goodness dresses up winter produce with a sweet-savoury dressing that packs a great flavour punch.

Ingredients

  • 5 teaspoons (23 mL) red miso
  • 2 tablespoons (30 mL) hot water
  • 1 teaspoon (5 mL) Dijon mustard
  • 1 tablespoon (15 mL) maple syrup
  • 5 teaspoons (23 mL) cider vinegar
  • 1 teaspoon (5 mL) freshly grated gingerroot
  • 1 tablespoon (15 mL) finely minced shallot
  • 1 teaspoon (5 mL) finely minced garlic
  • 1 teaspoon (5 mL) soy sauce
  • 1 tablespoon (15 mL sesame oil
  • 1 tablespoon (15 mL) canola oil
  • 1 – 2 white turnips, peeled and grated (enough for 2 cups / 500 mL grated)
  • 3 – 6 organic carrots, scrubbed and grated (enough for 2 cups / 500 mL grated)
  • 2 small apples, cored and thinly sliced
  • Crispy garnish ideas: sundried daikon, or your favourite nuts/seeds

Method

  • In a small (1 cup / 250 mL) jar with a tight-fitting lid, combine miso and hot water. Stir to blend well.
  • Add Dijon, maple syrup, cider vinegar, ginger, shallot, garlic and soy sauce. Cover with the lid and shake vigorously until well blended.
  • Add sesame and canola oils; cover and shake until emulsified.
  • Put grated vegetables and apple slices into a serving bowl. Drizzle dressing over top and toss to coat salad evenly.
  • Top with crispy garnish of your choice and serve immediately.

Serves 2 as a main course or 4 as a side dish.

With just a bit of grating, slicing and shaking, this colourful salad comes together in just a few minutes.

With just a bit of grating, slicing and shaking, this colourful salad comes together in just a few minutes.

 

 

Advertisements

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Fruits and vegetables, Salads, Vegetables and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Carrot, Turnip and Apple Salad with Maple-Miso Dressing

  1. Pingback: Farmers’ Feast – the Winter Edition | Constantly Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s