Healthy Chopped Miso Ginger Salad
So truth be told, this super healthy salad was inspired by my many trips to the delicious, but probably not so healthy, Benihana. You know that salad they give you before the shrimp start flying and the chef starts his neat knife tricks? I’ve spent years craving and trying to re-create their tangy ginger salad dressing and I think I might’ve finally nailed it! I’ve created my own touches to make this a 100% healthy and a complete meal. It’s so delicious it almost hurts (I promise). Enjoy.
Serves 2Salad Ingredients: 3 cups chopped napa cabbage 2 cups chopped spinach 2 cups chopped red cabbage 1 avocado cut into cubes ½ cup cooked soybeans Dressing Ingredients: 1 large carrot, peeled 1 tablespoon fresh chopped shallot 2 tablespoons, peeled fresh ginger 1 tablespoon Hacho Miso 4 tablespoons rice vinegar 2 tablespoon sesame seed oil 1/3 cup grape seed oil ¼ tsp sea salt Prep: 1. blend dressing ingredients in the Cuisinart Mini-Prep or blender until smooth. place dressing in refrigerator to chill. 2. toss with salad ingredients & serve immediately.