Miso-Glazed Carrot and Zucchini Salad with Sesame Seeds

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A refreshing cold salad with crisp vegetables coated in a savory-sweet miso glaze, finished with toasted seeds for nutty crunch. This Japanese-inspired salad recipe (gluten-free, vegan), ready in about 20 minutes, pairs carrots, zucchinis, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and julienned carrots
• 2 medium, peeled and julienned zucchinis
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 tbsp white miso paste
• 1 tsp sesame oil
• 1/4 tsp sugar
• 1/4 cup toasted sesame seeds
• 2 tbsp, chopped fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring a small pot of salted water to a boil. Add julienned carrots and cook for 3 minutes until crisp-tender, then drain immediately and rinse under cold water to halt cooking.
2. Step 2: In a small bowl, whisk rice vinegar, mirin, miso paste, sesame oil, and sugar until smooth and fully dissolved.
3. Step 3: Place julienned zucchini in a medium bowl, pour miso glaze over it, and toss gently to coat evenly. Let sit for 5 minutes to allow flavors to meld.
4. Step 4: Add cooled carrots to the zucchini mixture and toss again until all vegetables are evenly coated.
5. Step 5: Transfer salad to a serving dish, sprinkle with toasted sesame seeds and chopped cilantro, and serve chilled.