Rainbow Salad with Miso Dressing
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 2-3
Ingredients
  • 1 carrot, peeled and grated
  • 1 beet, peeled and grated
  • ½ cup cooked chickpeas
  • ½ cucumber, thinly sliced
  • 1 handful cherry or grape tomatoes
  • Mixed greens*
  • Mixed seeds/nuts (ex. hemp hearts, pumpkin seeds, sunflower seeds)
  • Sprouts (optional)
  • .
  • Dressing:
  • 1 clove garlic, crushed
  • 1 Tbsp + 1 tsp fresh ginger, grated
  • ½ cup mirin
  • ¼ cup miso paste
  • ¼ tsp Szechuan pepper or black pepper
  • 1 Tbsp sesame oil
  • ¼ cup rice wine vinegar
  • ½ cup vegetable oil
Instructions
  1. Mix all dressing ingredients in a blender.
  2. Peel, chop and wash all your veggies.
  3. Elegantly place all your veggies in a bowl (or just toss 'em in, no one's watching).
  4. Drizzle with miso dressing and feel smug for the rest of the day knowing you just ate an entire rainbow of veggies.
Notes
* I used red leaf lettuce here since it was what I had on hand but I would encourage you to switch it up and use any greens you have access to- kale, romaine, dandelion, radicchio, arugula... go wild.
Recipe by Port and Fin at https://portandfin.com/rainbow-salad-with-miso-dressing/