Spring Salad with Carrot Ginger Miso Dressing

I've made this salad on the 4th day into he cleansing. I make different variety of dressing with ginger, miso and sesame paste all the time. With vinegar makes delicious salad dressing. Without vinegar, you can marinade meat with it and it just works every time. You can't go wrong with this combination. 

Now I made carrot and ginger soup, naturally I added carrots and onion in the basic three ingredients. I never measure before I make it, so every time it's different. This particular batch I made turned out really good. I really must be in a "zone".  

I went pretty much all the way Japanese with this salad. I chose mizuna, daikon, wakame, shiso leaves and also radish. I think all these ingredients are available in many regions here in the US. If you can't find these, replace them with any fresh leafy, herby, rooty and seaweedy things and you are all set. The dressing works with anything really.

 My kids really dig into salad when I make this type of salad dressing and this one was a big hit - sometimes I add mayonnaise as well, which is my son's favorite. 

Recipe: 4 serving

Carrot Ginger Miso Dressing: 

1/4 of red onion

2 small carrots chopped

1 clove of garlic

1 big tbsp of ground ginger 

1 tbsp of tahini

1 tbsp of miso

1/2 cup of brown rice vinegar

1 tbsp of gluten free tamari soy sauce

1 tbsp of agave syrup

1 tbsp of black sesame oil (or any sesame oil)

salt and pepper

Add all the ingredient in the blender or food processor. Taste and adjust it the way you like it : )

Salad Mix:

a bunch of mizuna

a few red radishes

a whole small daikon

4-5 shiso leaves

1/4 cup of wakame soaked in warm water

Cut mizuna into 3-4 parts

Julienne daikon

Slice radish with Mandolin or thinly with knife

Fine julienne a few shiso leaves and tear the rest

Wakame should be doubled or tripled in size

Mix all the ingredient well and serve  with with dressing!