• 1 pound carrots, peeled and sliced into thin (1/8 to 1/16 in.) rounds
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon cider vinegar
• 2 teaspoons asian sesame oil
• 2 teaspoons white miso (see note above)
• 2 teaspoons soy sauce
• 1 cup(s) thinly sliced green onions
• 2 tablespoon minced parsley
• 1 teaspoons dried tarragon

1. In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. Drain.
2. Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon. Add warm carrots and mix to coat.