Green Coral & Pickled Carrot Salad with Sesame Miso Vinaigrette
Crisp Aeroveg Green Coral layered with quick-pickled carrot ribbons and a nutty sesame miso vinaigrette — a bright, textured salad that comes together in twenty minutes.
Aeroveg Green Coral's delicate, frilly leaves — slightly buttery with a gentle sweetness — are built for dressings that cling. Here, they're piled over quick-pickled carrot ribbons and finished with a deep sesame miso vinaigrette that settles into every curling edge. The balance of bright acidity from the pickle, nuttiness from the sesame, and umami from the miso makes this a salad that punches well above its ingredient count.
Method
- Quick-pickle the carrot. Toss carrot ribbons with rice vinegar, sugar, and salt. Leave to sit for 10 minutes while you prepare everything else — the ribbons will soften slightly and absorb a pleasant tang.
- Make the vinaigrette. Whisk together miso, sesame oil, rice vinegar, mirin, soy sauce, and ginger until smooth. Add warm water a little at a time until the dressing coats a spoon but pours easily.
- Toast the sesame. In a dry pan over medium heat, toast sesame seeds for 1–2 minutes until fragrant and beginning to colour. Tip immediately onto a plate to stop cooking.
- Assemble. Arrange Aeroveg Green Coral across a wide plate or shallow bowl. Drain the pickled carrot ribbons and drape them over and through the leaves. Scatter spring onions over the top.
- Dress and serve. Spoon the sesame miso vinaigrette generously over the salad. Finish with toasted sesame seeds. Serve immediately.
Aeroveg tip: Green Coral bruises easily — handle the leaves gently and dress only at the moment of serving. The frilly, layered edges catch dressing beautifully, so there's no need to overdress: a few generous spoonfuls is all it takes.