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JAPANESE MISO SALAD

Kelly Lowdon

As I am an avid lover of baking and creating a bit of sweet stuff, I do try my best to balance it out with lots of healthy breakfasts, dinner and lunches.  This salad has a bit of a Japanese spin to it, with a beautiful miso based dressing,  a mix of finely sliced vegetables and fresh pops of edamame.  With a little bit of crunch form the sesame seeds and you have a heavenly and healthy match.  


INGREDIENTS

½ red or green cabbage, sliced very finely (ideally on a mandolin)
1 red capsicum, sliced finely
¾ cup shelled edamame beans, blanched and podded (The best place to buy these is from the frozen section of an Asian grocer)
1 large carrot, julienned
1 spring onion, sliced finely
8 swiss brown or button mushrooms, finely sliced
1 tablespoon black and white sesame seeds

DRESSING
2 rounded dessertspoons tahini
3 teaspoons white miso
1 rounded dessertspoon almond butter (could also use peanut butter)
1 teaspoon tamari or soy sauce
¼ cup water
3 tablespoons olive oil
½ teaspoon toasted sesame oil
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar

METHOD

Combine all dressing ingredients in a small jug and whisk until smooth.

Place all salad components in a large bowl. Drizzle with dressing and toss well to combine. Garnish with sesame seeds and spring onions.

Leftovers will keep well overnight in an airtight container.