Wednesday, July 26, 2017

Carrot, Cucumber, and Celery Salad with Miso Dip

This recipe will serve 4 people.


7 ounces of carrots, peeled and sliced into 4-inch lengths
2 Japanese cucumbers, sliced into thin 4-inch lengths
2 celery stalks, with strings removed, and sliced into 4-inch lengths


2 tablespoons of red miso
2 tablespoons of maple syrup
2 tablespoons of lemon juice
2 tablespoons of sesame oil
2 tablespoons of red wine
2 tablespoons of rice vinegar
2 tablespoons of finely chopped peanuts

To make the dip, combine all the dip ingredients.

Pour the dip into 4 deep bowls and stand the vegetable sticks in them.

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