FORMER Miss World turned nutritionist Rosanna Davison has created a series of new recipes for her newly-launched nutrition website.
One of her favourite recipes is this Carrot Noodle Salad with ginger-miso dressing - perfect for a healthy lunch.
Crisp, crunchy, creamy, light and so delicious, this nutritious salad makes a great side dish or light lunch.Carrot Noodle Salad with Ginger-Miso Dressing
Serves 2
Prep Time: 10 min
For the salad:
2 carrots, peeled
1 cucumber, rinsed well
4 spring onions, finely chopped
Chopped parsley, to serve
1 tbsp toasted sesame seeds*, to serve
For the ginger-miso dressing:
1 tbsp tahini
1 tsp miso paste
3 tbsp cold water
1/2 tsp chopped fresh ginger
1/2 tsp smoked paprika
1/2 tsp Ume Japanese Plum Seasoning
Juice of 1/2 a fresh lime
Pinch of salt and pepper, to taste
Method:
In a large mixing bowl, make the carrot and cucumber noodles using a spiraliser or vegetable peeler.
Add the spring onions.
Place all dressing ingredients in a blender and blend until smooth and creamy. Taste and season, if necessary.
Toss the vegetables in the dressing and serve topped with chopped parsley and toasted sesame seeds.
Top tip:
Toast the sesame seeds gently in an oven at 200C for 8-10 minutes, until lightly browned and allow to cool for 5 minutes before serving.
