Miso Carrot Ginger Dressing & Chopped Asian Slaw

Ingredients

  • 2 carrots – peeled and roughly chopped
  • 2 shallots – peeled
  • Fresh ginger root – 2-2.5 inch piece, peeled
  • 2 T white miso paste
  • 1/4 cup apple cider vinegar (or rice vinegar)
  • 2 tsp stevia in the raw (or 1 T honey, if preferred)
  • 2 T toasted sesame oil
  • 1/2 cup + 2 T avocado oil (or grapeseed oil)
  • 1/4-1/2 cup water
  • A dash of salt and pepper
  • 2 cup thinly chopped red cabbage (~1/2 head)
  • 1 red pepper – thinly sliced
  • 2 heads of baby bok choy – chopped
  • 1 cup matchstick carrots
  • 2 cup sugar snaps or snow peas – sliced lengthwise
  • 1 cup cashews – roasted and chopped
  • 4 T chopped cilantro

Cooking Instructions

  1. Add cabbage, pepper, bok choy, carrots, sugar snaps and cilantro to a bowl and toss.
  2. For the dressing, throw the carrots, shallots, ginger, miso paste, apple cider vinegar (or rice vinegar), stevia in the raw, sesame oil, avocado oil, 1/4-1/2 cup of water, and a dash of salt & pepper into a blender. Blend on high for a few minutes. Add more water/oil as needed (the consistency will be thicker than that of a typical dressing).
  3. Scoop dressing over the salad and mix well.