Raw Vegetable Slaw with Sesame Ginger Dressing

A brightly colored raw veggie slaw with an Asian-inspired dressing thats crunchy, fresh and will hold up in the fridge for a day or two (with dressing).

Ingredients

For the Dressing:

Fresh ginger, about 1-2 inch knob, grated

2 garlic cloves, minced

1/2 jalapeno, finely diced

Juice from 1/2 lime

1 tbsp tamari or soy sauce

2 tsp toasted sesame oil 

1 tsp rice vinegar or yuzu (can also use a splash of both)

1 tbsp tahini paste

1 tsp raw honey

1-2 tsp sesame seeds (black, white or wasabi sesame)

Sea salt and black pepper

For the Salad:

1 c arugula

1 c spinach

1/2 head cauliflower rough chopped 

Handful cilantro

2-3 carrots, julienned 

1-2 green onions, sliced

1-2 Persian baby cucumbers, sliced

1 shallot, sliced thin

1 beet, julienned

1 green bell pepper, julienned

1/2 avocado, diced 

Fresh basil

1/4 fennel, sliced thin

Slivered almonds 

Instructions

1. Prep all your veggies. Rinse and set aside to dry. Then chop the vegetables and place in a medium-large salad bowl. 

2. In a small bowl, combine all ingredients for the dressing and whisk until the miso and honey have fully dissolved. 

3. Pour the dressing over the salad and toss until coated. 

4. Top with avocado, sesame seeds and almonds. 

5. Eat as is or top with miso salmon, chicken, tofu or egg. Enjoy!