Ingredients
| Quantity | Ingredients |
|---|---|
| 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) |
| Salad: | |
| 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 |
Directions
Salad Dressing:
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.
Serve immediately.
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.
Serves 4
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
Source: www.simplysorghum.com