The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Prepare grill for medium-high heat. Toss mushrooms and carrots with 3 Tbsp. vegetable oil in a large bowl; season with salt and pepper. Grill, turning mushrooms often and carrots occasionally, until tender and lightly charred in spots, about 4 minutes for mushrooms and 5–8 minutes for carrots. Let cool slightly on a cutting board.
Step 2
Meanwhile, whisk soy sauce, vinegar, sesame oil, ginger, and remaining 1 Tbsp. vegetable oil in a large bowl.
Step 3
Cut carrots into 2”-long pieces, tear mushrooms into bite-size pieces. Add to bowl with vinaigrette along with scallions and sesame seeds and toss to coat; season with salt and pepper.
