Shaved Vegetable Salad with Creamy Miso Dressing
Adapted from America’s Test Kitchen
Ingredients
2-3 beets, trimmed, peeled, and sliced thin
1 celeriac, trimmed, peeled, and sliced thin
2 carrots, peeled and sliced thin
1 daikon radish,, trimmed and sliced thin
2 cups ice
3 green onion, white parts chopped coarse, green parts cut into 2-inch lengths
⅓ cup white miso
⅓ cup cider vinegar
¼ cup vegetable oil
2 tablespoons tahini
1 tablespoon honey
1 garlic clove, crushed
½ teaspoon table salt
½ teaspoon pepper
Pinch cayenne pepper
Instructions
- Place beets, celeriac, carrots, and daikon in salad spinner basket and place basket in salad spinner bowl. Spread ice over surface of vegetables. Add cold water until vegetables are submerged. Slice scallion greens lengthwise into very thin matchsticks. Sprinkle scallions over ice, and press lightly to submerge. Cover and refrigerate for at least 2 hours or up to 16 hours. While vegetables chill, make dressing.
- Process miso, vinegar, oil, scallion whites, tahini, honey, garlic, salt, pepper, and cayenne in blender until completely smooth, 1 to 2 minutes (mixture will be thick). Transfer to small bowl, cover, and refrigerate until needed.
- Using tongs, pluck scallion greens from top of ice water (they will have curled up), and transfer to paper towel–lined plate to drain. If any ice remains on surface of water, skim off and discard. Drain vegetables and spin thoroughly. Lift basket from salad spinner and shake to rearrange vegetables; discard collected water. Repeat spinning and draining until less than 1 teaspoon water collects in bottom of salad spinner, 2 to 3 more times.
- Transfer three-quarters of vegetables to serving platter. Drizzle three-quarters of dressing over vegetables. Arrange remaining vegetables over dressing, sprinkle scallion greens over salad and serve, passing remaining dressing separately.
