Shaved Vegetable Salad with Creamy Miso Dressing

Name: Shaved Vegetable Salad with Creamy Miso Dressing
Yield: Serves 6
Ingredients: 1 (12-ounce), fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 3 (2-ounce) red, beets, trimmed, peeled, and sliced thin; 2 , celery ribs, sliced thin; 2 , carrots, peeled and sliced thin; 3 (1½ to 2-inch), radishes, trimmed and sliced thin; 2 cups, ice; 3 , scallions, white parts chopped coarse, green parts cut into 2-inch lengths; ⅓ cup, white miso; ⅓ cup, cider vinegar; ¼ cup, vegetable oil; 2 tablespoons, tahini; 1 tablespoon, honey; 1 , garlic clove, crushed; ½ teaspoon, table salt; ½ teaspoon, pepper; Pinch , cayenne pepper

23 comments

Appears in Cook's Illustrated March/April 2023

Side Dishes

Vegetables

Salads

A salad with robust, refreshing crunch is the best kind of spring tonic. To make it, slice a kaleidoscope of roots, stalks, and bulbs razor-thin and then just add (ice) water.

SERVES6

TIME35 minutes, plus 2 hours chilling

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WHY THIS RECIPE WORKS

Making a salad with a robust but varied texture started with vegetable selection: Beets and carrots provided dense, meaty crunch while fennel, radishes, and celery added juicy crispness. We sliced the vegetables thin using a mandoline, tran...

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