Reset Button Salad with Carrot Ginger Miso Dressing
A colorful, crunchy salad that’s dressed with a classic Carrot, Ginger, Miso Dressing. The combination is satisfying, tasty, and enormously nourishing. Serve as a side, or add baked tofu or chicken to make it a main dish. Leftover dressing makes a great dip for raw, crunchy vegetable.s
Ingredients
Dressing
- ¼ cup Sprouts organic expeller pressed canola oil
- 1 tablespoon organic Sprouts sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoons lime juice
- 2 tablespoons white miso (see notes)
- 1 teaspoon honey
- 2 medium carrots, cut into several pieces
- 1 inch long piece fresh ginger, peeled and cut into slices
- ¼ teaspoon kosher salt
Salad
- 1 bunch kale
- 3 cup chopped hearts of romaine lettuce
- 2 medium carrots, thinly sliced
- 4 radishes, thinly sliced
- ⅓ english cucumber, thinly sliced
- 1 red pepper, thinly sliced
- 1 small ripe avocado, cut into bite-size cubes
- ⅓ cup roughly chopped Tamari almonds, from the bulk bin section of Sprouts
- 6 ounces baked teriyaki tofu cut into cubes or 2 cups cubed cooked chicken (if serving as a main course)
Instructions
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Put all of the dressing ingredients into a blender and run until smooth. Alternatively, you can make this in a food processor, though it won’t be quite as smooth.
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Strip the leaves from the kale and cut crosswise into ¼-inch-wide ribbons. Measure 3 packed cups and put in a large salad bowl. Add the romaine, carrots, radishes, cucumber, pepper, avocado, almonds, and optional tofu or chicken.
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Add several spoonfuls of the dressing to the salad and toss well. Taste and add more dressing if needed. Save leftover dressing for another salad or to use as a dip for vegetables.
Recipe Notes
Miso is sold in tubs in the refrigerated section of the market, usually where tofu and other soy products are sold. I prefer white miso for this dressing, but yellow or red miso will work as well. Just know that it will alter the color of the dressing somewhat.