East-West Carrots

Name: East-West Carrots
Ingredients: 1 1/2 pounds carrots, peeled and sliced into thin (1/8 to 1/16 in.) rounds; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 tablespoon cider vinegar; 2 teaspoons Asian sesame oil; 2 teaspoons white miso (see note above); 2 teaspoons soy sauce; 1/4 cup thinly sliced green onions; 2 tablespoons minced parsley; 1/4 teaspoon dried tarragon

10 ingredients

2 steps

Ingredients

1 1/2 pounds carrots, peeled and sliced into thin (1/8 to 1/16 in.) rounds
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon cider vinegar
2 teaspoons Asian sesame oil
2 teaspoons white miso (see note above)
2 teaspoons soy sauce
1/4 cup thinly sliced green onions
2 tablespoons minced parsley
1/4 teaspoon dried tarragon

Directions

1

In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. Drain.
2

Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon. Add warm carrots and mix to coat. Serve, or cover and chill up to 1 day.