Carrot salad With Miso Dressing

Carrot salad is perfect for potlucks, BBQs and picnics

5 from 1 review

This carrot miso salad is beautiful and delicious. It’s perfect for potlucks and barbecues because it’s mayonnaise-free and the flavor improves with time.


Units Scale

Miso Dressing

  • 2 Tbsp miso paste
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp cider vinegar
  • 1 Tbsp toasted sesame oil
  • 1/4 tsp salt, to taste


  • 6 large carrots
  • 1/4 cup of dried currants or raisins
  • 2 Tbsp chopped chives (or spring onions)
  • 1/4 cup toasted sesame seeds


  1. Mix all the dressing ingredients in the bottom of a large bowl. I recommend measuring the miso paste first, before measuring the liquid ingredients.
  2. Scrub the carrots. There’s no need to peel them unless they are old. Grate them with a mid-sized grater.
  3. Add the carrots to the dressing and toss to combine. Taste, and add more salt, if necessary.
  4. Garnish with sesame seeds, currants, and chives.
  5. Allow the salad to sit for at least 30 min before eating to allow the flavors to blend.


  • If you want your salad to be probiotic you need to use live, fresh miso. Try making homemade miso or look for fresh miso in the refrigerated section of your grocery store. You can also find fresh miso online.
  • I like currants in this recipe because they are smaller than raisins and blend easier into the salad. It’s also the best way to stop my kids from mining the dried fruit out of the salad! Raisins are just too easy to hunt for with the serving spoon.

Keywords: probiotic, vegan, gluten free, keto, paleo, fall, winter, picnic, barbecue, potluck, Asian-inspired, nut free, dairy free, egg free, mayonnaise free