Miso Ginger Dressing with Asian Slaw

This salad is an antioxidant powerhouse version of a Chinese chopped salad (side note the dressing is very similar to the orange gingery dressing you receive during the first course salad at hibachi restaurants…can anyone relate to having a long time love of this like I do!?)  This is a great potluck dish or fabulous to make in bulk to pull out of the fridge for lunches during the week with a piece of chicken or some tofu.  The miso paste in the dressing is a source of gut boosting probiotics being that it is a fermented food!  I altered the vinegar used to make this dressing suitable for my candida diet friends:)


What you need:

For the dressing:

  • 1 carrot (peeled and roughly chopped)
  • 1 shallot (peeled)
  • fresh ginger root (1-1.5 inch sized piece, peeled)
  • 1 T white miso paste (make sure gluten free-I like this brand)
  • 1/8 cup apple cider vinegar (or rice vinegar)
  • 1 tsp stevia in the raw (or 1 T honey if preferred)
  • 1 T toasted sesame oil
  • 1/4 cup+1 T avocado oil (or grapeseed oil)
  • 1/8-1/4 cup water
  • dash of salt and pepper

For the salad (these are rough measurements):

  • 1 cup thinly chopped purple cabbage (~1/4 head)
  • 1/2 red pepper-thinly sliced
  • 1 head of baby bok choy-chopped
  • 1/2 cup matchstick carrots
  • 1 cup sugar snaps or snow peas-sliced length wise
  • 1/2 cup cashews-roasted and chopped (sub sunflower seeds or sesame seeds for candida peeps)
  • 2 T chopped cilantro

How you do it:

  1. Add cabbage, pepper, bok choy, carrots, sugar snaps and cilantro to a bowl and toss.
  2. Throw all dressing ingredients in to a blender and blend on high for a few minutes.  Add more water/oil as needed (consistency will be thicker than with typical dressing
  3. Scoop dressing over salad and mix well
  4. optional: I used raw cashews and toasted them myself in a pan on the stove:turned on low, added a few splashes of sesame oil, toasted until fragrant; sprinkle with sea salt
  5. Serve with chopped cashews

GFG Enjoy! Signature

IMG_8177.jpgMy ‘eat your colors’ mantra is truly lived out in this dish:D

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