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Miso Carrot Ginger Dressing & Chopped Asian Slaw

Ingredients

2 carrots – peeled and roughly chopped
2 shallots – peeled
Fresh ginger root – 2-2.5 inch piece, peeled
2 T white miso paste
1/4 cup apple cider vinegar (or rice vinegar)
2 tsp stevia in the raw (or 1 T honey, if preferred)
2 T toasted sesame oil
1/2 cup + 2 T avocado oil (or grapeseed oil)
1/4-1/2 cup water
A dash of salt and pepper
2 cup thinly chopped red cabbage (~1/2 head)
1 red pepper – thinly sliced
2 heads of baby bok choy – chopped
1 cup matchstick carrots
2 cup sugar snaps or snow peas – sliced lengthwise
1 cup cashews – roasted and chopped
4 T chopped cilantro

Cooking Instructions

Add cabbage, pepper, bok choy, carrots, sugar snaps and cilantro to a bowl and toss.
For the dressing, throw the carrots, shallots, ginger, miso paste, apple cider vinegar (or rice vinegar), stevia in the raw, sesame oil, avocado oil, 1/4-1/2 cup of water, and a dash of salt & pepper into a blender. Blend on high for a few minutes. Add more water/oil as needed (the consistency will be thicker than that of a typical dressing).
Scoop dressing over the salad and mix well.

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