Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Although this dish dates back to Emily Bader's days in Berkeley in the 1970s, she still enjoys it. Miso is a pungent paste made from fermented soybeans. It is available in Asian markets and well-stocked supermarkets.

Emily Bader,Seattle, Washington
Recipe by Sunset October 2003


Credit: James Carrier

Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

85 calories; calories from fat 44%; protein 1.5g; fat 4.1g; saturated fat 0.6g; carbohydrates 12g; fiber 3.5g; sodium 222mg.