Asian Carrot Salad with Sesame Peanut Brittle

This is a lovely fresh salad, the sesame brittle is definitely worth repeating, and I made this with 6 month old cold storage carrots!
Carrot Sesame Salad
Adapted from Rainbow Carrot Sesame Salad by Lexi & Beth @crowded_kitchen on Instagram
1 lb. carrots, shredded or cut into match sticks
Scallions, cilantro, fresh basil (optional - I forgot to include them)
Dressing:
3 tbsp rice vinegar
2 tbsp sesame oil
1 1/2 tbsp soy sauce
1 tbsp miso paste (I used red)
1 tsp hot sauce of choice
1 tsp honey
1 tsp minced garlic
1 tsp grated fresh ginger (I used a frozen puck of equal parts garlic and ginger)
Whisk together all dressing ingredients. Add all salad ingredients to a large bowl and toss with dressing. Top with brittle just before serving.
Sesame Peanut Brittle Topping
1/2 cup sesame seeds
1/2 cup chopped peanuts (we used lightly salted) (I left mine whole)
3 tbsp honey
2 tsp sesame oil
1/2 tsp ground ginger
1/2 tsp salt
Preheat oven to 275˚F and line a small sheet pan with parchment paper or tin foil. If using tin foil, grease lightly.
Add all ingredients to a small bowl and stir well to coat. Spread onto baking sheet in an even, thin layer. Bake for ~25 minutes, until the edges are slightly browned. Brittle will still be pliable and sticky when warm. Remove from oven and let cool before breaking up into bite-sized pieces.

[@alysoffoxdale]

Oh, that's fascinating! I've never seen a brittle recipe that baked instead of cooking on the stovetop; I am totally going to try this now!

[@cookingtheharvest]

Right?! Me too.