Serves 2-4
Salad:
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
Garnish.
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