Serves 2-4


3 Romaine Hearts, sliced thin

½ red cabbage head, sliced thin

3 large carrots, sliced thin with mandolin or
serrated vegetable peeler

1 avocado, cut into small cubes

1 red pepper, sliced thin

1 package of sea kelp noodles, drained

½ red onion, sliced thin.

Miso Vinaigrette:

2 tablespoons of white miso

1 tablespoon of toasted sesame oil

1 tablespoon of gluten-free tamari sauce

2 tablespoons of rice vinegar

2 tablespoons of water

Juice of 1 lime

Optional: 1 tsp of raw honey or 3-4 drops of
liquid stevia

Optional Garnish:

2 tablespoons sesame seeds

Chopped Cilantro

Combine dressing ingredients in food processor
or blender, blend until emulsified. Toss salad ingredients with dressing. Add