Ingredients:

1 medium carrot, peeled

Ice

Salt

6 ounces green beans, trimmed and cut into 2-inch-long pieces (about 1 1/2 cups)

10 ounces firm tofu, cut into 1/2-inch cubes

2 medium scallions, thinly sliced on the bias

1 medium English cucumber, cut in half lengthwise, seeded, and thinly sliced

1 small head butter lettuce, washed, dried, and torn into bite-size pieces (about 5 cups)

1/4 cup roasted, salted peanuts, coarsely chopped

Miso-Ginger Vinaigrette

1/4 cup white miso

3 tablespoons rice wine vinegar

1 tablespoon finely grated fresh ginger

1 1/2 teaspoons granulated sugar

3 tablespoons plain (not toasted) sesame oil

1 tablespoon water

Directions:

Using a vegetable peeler, peel the carrot into strips and set aside. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.

Bring a small saucepan of heavily salted water to a boil. Add the green beans and cook for 2 to 3 minutes. Drain and transfer to the ice water bath. When the beans are chilled, drain again and pat dry.

In a large bowl, place the carrot strips, green beans, tofu, scallions, cucumber, and lettuce. Add the vinaigrette and toss until the vegetables are well coated. Sprinkle the peanuts over the salad and serve immediately.

Miso-Ginger Vinaigrette

Whisk together miso, vinegar, ginger, and sugar in a medium, nonreactive bowl until well combined.

Whisking continuously, slowly add oil in a thin stream until completely blended. Whisk in water.

Nutritional Information: