Asian cucumber & carrot salad with ginger miso dressing
white rice vinegar
small handful cilantro leaves
frozen chili pepper
1 + 1/2 tbsp
fresh ginger, peeled
Step by step
Attach the Food Processor Attachment fitted with the Adjustable Slicing Disc to the stand mixer and put on the thinnest setting. Gently push through the cucumber, radishes and red onion on speed 2.
Switch to the Reversible Shredding Disc, put the stand mixer on speed 10 and push through the red cabbage.
In a small bowl, stir together the vinegar and powdered sugar and add the cucumber and red onion. Let sit for at least 10 minutes so the vegetables can pickle.
Attach the Spiralizer with Peel, Core and Slice to the stand mixer. Attach the Fine Spiralizing Blade. Put the pear on the skewer of the attachment. Start spiralizing on stir speed.
Make ribbons of carrot using vegetable peeler.
Bring a large pot of salted water to a simmer, add the noodles and cook for 1 minute. Transfer the cooked noodles to a bowl with ice water.
Add the rice vinegar, neutral oil sesame oil, agave syrup, lime juice, miso paste, carrots and ginger to the jug of the blender.
Mix on speed 5 until the dressing is emulsified.
Put all the ingredients for the salad in a big bowl and toss to combine. Drizzle with the dressing. Grate some frozen chilli pepper over the salad.