East-West Carrots

Yields
Makes 6 servings

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.

James Carrier

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

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories85

% Daily Value *
Total Fat 4.1g6%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 222mg10%
Total Carbohydrate 12g5%

Dietary Fiber 3.5g13%
Protein 1.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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East-West Carrots