Shaved Asparagus & Carrot Salad with Tea Dressing

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Shaved Asparagus & Carrot Salad with Spice Market Tea Dressing

This shaved asparagus and carrot salad with tea dressing is proof that salad can actually be the thing you're looking forward to — crunchy ribbons, fresh herbs, pomegranate, and a miso-orange dressing built on brewed tea that you will absolutely be putting on other things.

The Salad That Doesn't Need an Apology

• No cooking, no oven, no sad wilted lettuce — just a vegetable peeler and about 20 minutes
• The dressing does the heavy lifting: miso, orange juice, honey, and brewed tea make something genuinely interesting happen
• It keeps for two days, which means you made lunch tomorrow at the same time as today — that's just efficient

The Java Momma Twist: We brew Sweet Spice Market Morning Blend strong for this dressing — and we keep the fruit in the cup when we strain it, because those little bits of dried fruit add a quiet sweetness that plays really well against the miso and vinegar. It's a small thing that makes the dressing taste like it came from somewhere with a chalkboard menu.

What You'll Need

For the Spice Market Tea Dressing:

• 3 tbsp fresh orange juice (about ½ an orange)
• 3 tbsp Sweet Spice Market Morning Blend, strong brewed, fruit retained
• 4 tbsp olive oil
• 1 tsp Tuscan Spice Blend
• 1 tbsp white miso paste
• ½ tbsp white wine vinegar
• 2 garlic cloves, grated or minced
• 1 tbsp honey

For the Salad:

• 1 lb large carrots (rainbow or all orange)
• 1 lb thick-stemmed asparagus
• 1 cup fresh cilantro leaves, coarsely chopped
• ⅓ cup fresh mint leaves, chopped
• ⅓ cup pomegranate arils
• 2 tbsp toasted sunflower seeds

How To Make It

1. Make the dressing. Combine all dressing ingredients in a jar with a lid. Cover tightly and shake vigorously until fully combined. Refrigerate while you prep the salad — it gets better as it sits.
2. Shave the carrots. Peel and discard the outer skin of each carrot. Hold the carrot firmly by one end and use a vegetable peeler to shave long ribbons up and down the length. Rotate as one side flattens and keep going until you reach the narrow core — then compost the core or snack on it, no judgment.
3. Shave the asparagus. Trim the tops and firm ends off each stalk. Hold the asparagus firmly by one end and use the vegetable peeler to shave ribbons the same way you did the carrots, rotating as you go. Stop when you reach the core.
4. Dress and toss. Add the shaved carrots and asparagus to a large bowl. Pour half the dressing over the top and toss well to coat.
5. Add everything else. Add the cilantro, mint, pomegranate arils, and toasted sunflower seeds. Toss again to combine. Taste it — add more dressing if you want it. Serve fresh.

Swaps & Permission Slips

• Not a cilantro person? Flat-leaf parsley is a clean swap that won't fight the other flavors. Fresh basil also works if you want something a little sweeter.
• No pomegranate arils? Dried cranberries or halved red grapes give you the same pop of sweetness and color. Fresh pomegranate is worth it when it's in season though.
• No white miso? A teaspoon of tahini plus a small pinch of salt gets you close — it won't be identical but the dressing will still be interesting.
• Thin asparagus? Stick to thick-stemmed stalks for this one — thin asparagus won't shave into ribbons cleanly and will just snap. Save the thin ones for roasting.
• Want more protein? Grilled chicken, chickpeas, or a soft-boiled egg on top all land well here without messing with the flavor profile.
• No Tuscan Spice Blend? A pinch of dried oregano, a little fennel seed, and a crack of black pepper gets you in the neighborhood — but the blend is doing real work in that dressing if you can get it.

Keep It Fresh: Once assembled, the salad will keep in an airtight container in the fridge for up to 2 days. The carrots will soften slightly from the acidity in the dressing — still good, just a little less crunch. If you're making it ahead, keep the dressing separate and toss right before serving.