Carrots, orzo, and peas, oh my! This recipe will have you feeling somewhere over the rainbow level good. It's refreshing and bright and healthy, just what we all need all the time but especially heading into the new year.
My favorite way to cut carrots is into ribbons because I think they're prettier that way. I'm also convinced they taste better as ribbons but maybe it's just me. I use a peeler and just shave ribbons off. Easy!
If you don't like pasta (lol?) or you just don't feel like eating pasta (lol!) you can replace the orzo with another veggie of your choosing. Maybe sliced radish or cut snap peas!
So the best part of this recipe, honestly is the Ginger Miso dressing. I could probably eat that by the spoonful. Like tell me its gazpacho and I'd be more than happy to fall for it. I love love love ginger and the brightness this dressing brings. Remember the weird side salad you get at a hibachi restaurant? This dressing is a much better version of that.
Whole rainbow carrots (I love the Trader Joe's baggie)
you'll want to end up with 3 cups of ribbons, probably 3 large carrots or 6 medium
1 cup green peas, fresh or frozen (frozen is sooo easy, just let them thaw!)
1 cup cooked orzo (about 1/4 cup dry, but if you make too much- win win)
Ginger Miso Dressing
3 tablespoons miso paste (light)
1.5 inches fresh ginger, sliced
1/4 cup rice vinegar
1/4 cup light flavored oil (I used safflower)
1 tablespoon sesame oil
1 teaspoon soy sauce
2 medium or 1 large carrot, cut into pieces
1 teaspoon white pepper
Cook pasta according to package instructions, drain and set aside
Cut carrots into ribbons, using a peeler.
If using frozen peas, run them under cool water until no longer frozen
Combine all dressing ingredients in a blender and blend until combined
Add carrot ribbons, frozen peas, orzo, and 2 tablespoons of the dressing to a bowl and mix.
It's really that easy! You'll have extra dressing which is really exciting because trust me you'll love it and it'll stay good for about a week in your fridge.