|Miso Ginger Dressing:|
|1/4 cup||coconut aminos|
|1/4 cup||rice wine vinegar|
|1 tablespoon||white miso paste|
|7 tablespoons||olive oil|
|1 tablespoon||sesame oil|
|2||garlic cloves, minced|
|1 tablespoon||ginger, finely grated|
|1/4 teaspoon||cayenne pepper (optional)|
|2||medium zucchini, spiralized into "zoodles"|
|1 cup||carrots, shredded|
|1 cup||red cabbage, shredded|
|1 cup||shelled edamame|
|1 cup||bean sprouts|
|3 cups||whole grain sorghum, cooked according to package directions|
|1 tablespoon||black sesame seeds|
|1 1/2 cups||baby spinach|
|12 ounces||chicken breast, cooked and diced|
Add all of the ingredients together in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside.
Salad Assembly for an individual 1 quart Mason jar:
Pour 4 tablespoons of the Miso Ginger Salad Dressing in the bottom of the Mason jar.
Layer 1/2 cup "zoodles", 1/4 cup shredded carrots, 1/4 cup shredded red cabbage, 1/4 cup shelled edamame, 1/4 cup bean sprouts, and 6 ounces sorghum.
Sprinkle with 3/4 teaspoon black sesame seeds, and top with 3 ounces baby spinach.
When ready to eat the salad, shake the salad into a serving bowl. Add chicken and mix until well combined. Note: for best results, add the chicken on the day you will eat it.
If you don't want to use a Mason jar, you can assemble and serve this salad on individual plates.
Pre-packaged grated carrots, shredded cabbage and zucchini zoodles (noodles) can be used as a time-saver.
Store extra salad dressing in the refrigerator for 2 weeks. Shake well before using.
Nutrition: Calories: 415 Fat: 6 grams Saturated fat: 0.5 gram Carbohydrates: 45 grams, Sugar: 9 grams, Sodium: 520 milligrams, Fiber: 10 grams, Protein 40 grams Cholesterol: 0 milligrams