Miso-Marinated Shaved Carrot Salad

To make this amazingly simple dressing, combine the rice vinegar, tamari, miso paste, maple syrup, sesame oil, and one finely-sliced green onion into a sealed container and SHAKE SHAKE SHAKE until everything is combined. The easiest sesame miso dressing you ever made, right? Store this in the fridge for up to 4 days.

Shave the carrots into thin strips. In addition to looking really cool, these have a ton of surface area that will absorb more of the dressing. I sliced these by laying them flat on a cutting board and firmly pressing down with a vegetable peeler:

Add the carrots to a large bowl. Give the dressing another shake, then pour it over top and use your hands (or tongs) to toss the carrots until evenly coated. For best results, chill this in the fridge for at least 30 minutes so that the carrots can marinate.

When ready to serve, slice the other two green onions and crush some peanuts. Then, toss the carrots again (most of the dressing will have settled in the bottom of the bowl) and divide the salad into serving bowls. Top with the two garnishes.