FRESH VEGETABLE SALAD W/MISO VINAIGRETTE

Fresh Vegetable Salad w/Miso Vinaigrette image

Provided by C G @Celestina9000

Number Of Ingredients 23

SALAD:
2 1/2 cup(s) green cabbage, shredded (regular or napa)
1/2 cup(s) red cabbage, shredded
1 cup(s) sprouts (radish, sunflower, etc.)
1 small orange carrot, thinly sliced
1 cup(s) thinly sliced cucumber
1 - avocado, pitted and sliced
1 cup(s) edamame, steamed and cooled (or lima beans)
1/2 cup(s) cherry tomatoes, halved
1/2 cup(s) radishes, sliced
MISO VINAIGRETTE:
1/4 cup(s) white or yellow miso
5 tablespoon(s) sesame oil (not toasted)
1/2 tablespoon(s) toasted sesame oil
2 tablespoon(s) rice wine vinegar
1-2 clove(s) garlic, peeled and minced
1 tablespoon(s) honey or sugar
1 tablespoon(s) freshly grated ginger
1/2 cup(s) water
GARNISHES:
- (avocado)
1/2 cup(s) fresh cilantro, chopped or fresh watercress
1/2 tablespoon(s) black sesame seeds or chia seeds

Steps:

Prepare the MISO VINAIGRETTE first: Whisk all the ingredients together. Pour dressing into a glass jar, cover with lid and {{shake}} until well mixed. Tastes best if prepared at least 1 hour in advance.
SALAD: Arrange the ingredients in a shallow bowl or on a platter *except* for the cilantro.
Just before serving, pour 1/3 cup of the miso vinaigrette over the vegetables. Reserve the remaining vinaigrette. Garnish salad with the avocado slices, cilantro and seeds.