Miso Ginger Dressing Ingredients:
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
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.
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