Carrot & Broccoli Salad With Miso Ginger Sauce
I love creating farm fresh recipes for the blog. I fantasize about flavor combinations in my sleep and when we’re out in the fields covered in dirt, sweating our butts off and praying for the sun to set so we can head in for the day dinner is never farm from my mind. With that being said, there is one thing you may be surprised to find out about me. I am 100% a creature of habit. I wake up at the same time every morning, head to bed at the same time every night, have 2 cups of coffee before heading out to the fields and eat avocado toast almost every day for lunch. If I didn’t have a food blog I would eat some version of this broccoli and carrot miso salad every night. Often times when I’m not blogging this is a staple meal I turn to (I’ll sometimes switch up the veggies but the sauce, sesame seeds and edamame are always staples).
Broccoli and carrots are two of our favorite vegetables to grow on Tumbleweed Farm (despite being very finicky in the fields) and I love preparing them this way. Next season we’re going to experiment with growing edamame and I cannot wait to see how it grows on Tumbleweed.
If you’re in need of a simple weeknight meal I think you should add this to your rotation. I won’t judge if you make this every night of the week for months on end! Grab a fork, pour some wine and enjoy.
Carrot & Broccoli Salad with Miso Ginger Sauce
Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 4
Salad- 1 cup uncooked rice (or grain of your choice)
- 1 pound carrots, sliced in half lengthwise and then cut into 1 inch chunks
- 1 large head of broccoli cut into florets
- 2 Tablespoons grapeseed oil (or olive oil)
- 1 cup cooked edamame
- 1 cup cilantro, chopped
- 2 Tablespoons black sesame seeds
- 2 Tablespoons white sesame seeds
- 1 Tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 1 teaspoon chili paste (or sriracha)
- 2 Tablespoons white miso
- 2 1/2 Tablespoons tahini
- 1 Tablespoon rice vinegar
- 1 Tablespoon pure maple syrup
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon grapeseed oil (or olive oil)
- 2 Tablespoons water (plus more to thin if necessary)
Preparation
- Preheat the oven to 400F
- Cook the rice according to specific brands instructions.
- If you're using frozen edamame quickly blanch in boiling water (3-5 minutes)
- Toss the chopped carrots and broccoli with the oil. Place on a prepared baking sheet and roast in the oven until tender and lightly browned. About 25-30 minutes. If the broccoli is browning up too quickly remove it from the oven before the carrots.
- Lightly toast the sesame seeds in a skillet over low heat until fragrant. About 1-2 minutes (keep a very close eye on them to insure they don't burn)
- Combine all the ingredients for the sauce together and whisk until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add water to thin if necessary.
- Toss the roasted vegetables with the edamame and cilantro. Serve over rice and drizzle with sauce and toasted sesame seeds. Enjoy!
Notes
*I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary. *Always taste test as you go. *Cooking times vary from kitchen to kitchen so keep that in mind. *Have fun in the kitchen
When the dish is as good as this one looks, I think it’s worth being a creature of habit. 😉 The sauce looks amazing and I can almost taste how it compliments the sweet roasted veggies.
Yes, yes please! Broccoli and carrots are probably two of my favourite veggies to eat, so this salad is sure to become a weeknight staple in our house too. I love the sound of this sauce. Can’t wait to hear about how the edamame grows on Tumbleweed 🙂
I almost never make a recipe the same day I see it, but I had some roasted veggies that I needed a sauce for and saw this on my train ride home. I whipped up this dressing (served with the veggies and kale). Delicious and easy. I will make the carrot & broccoli salad soon, but the sauce will definitely be one of my new habits! Thanks for your great recipes!
Gorgeous photos my dear! I cannot wait to hear how the edamame growing goes. Carrots and broccoli are two of my favorite veggies to roast, so this salad is right up my alley!
This looks wonderful! I love the flavours in it.
Do you have any tips for growing broccoli? I tried once and I ended up spending HOURS per week picking the caterpillars off the plants by hand haha.
Oh my gosh, I want that massive bunch of deliciously dirty carrots you just pulled up! Do you ever do anything with the tops?
Hi Rande,
thanks for you lovely comment. I love using the carrot tops to make pesto!
I just made myself a large bowl of roasted cauliflower and baby carrots with shredded red cabbage and other brightly coloured vegies, because today is one of those grim overcast days in Melbourne. But that sauce was the best thing in that collection…. O.M.G. You are a genius. If I wasn’t surrounded by other students I’d be licking my container clean!
Maybe I’ll just wait until they leave.
yay! So happy you love the sauce too! I whip a batch of this sauce almost every week and put it on everything from roasted veggies to fried eggs and toast. So good!
That sauce! I started with the roasted veggies then a salad then a wrap. Will definitely be making it again! Thanks!!
Just have to say, this recipe is so so good! It all comes together perfectly, and the flavor of that sauce is amazing. I think I will be making this a lot,,!! Thanks Andrea!
I rarely leave recipe reviews but I made this on a whim tonight after a random search for roasted carrot recipes. Unbelievable. The sauce is THAT GOOD. And I don’t think I’ll ever eat boiled carrots again. It’s hardly even the same vegetable. 5 stars, thank you for posting. It might have just changed my life
Yay! so happy you loved it!