Miso Carrot Ginger Dressing & Chopped Asian Slaw



  • 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

Personal tips

  • Optional: Use raw cashews and toast them in a pan on the stove (turned on low), add a few splashes of sesame oil (toasted until fragrant) and sprinkle with sea salt. Serve with chopped cashews.

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.