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Serves 6 / Eating a “rainbow” of fruits and vegetables helps to ensure that you are getting the spectrum of nutrients and antioxidants that support vibrant health. Prep tips: If you’re not vegetarian, you might like to add shredded cooked chicken or pork; it’s also excellent with cooked lentils or toasted cashews. Keep a jar of the dressing on hand in the refrigerator for impromptu salads of just about anything.
Salad
1 cup shredded red cabbage
1 cup shredded napa cabbage
1 cup shredded carrot
1 cup shredded beet (any color or a variety)
1 scallion, finely sliced
2 tablespoons finely chopped fresh cilantro
Dressing (makes about 5 ounces)
2 tablespoons brown rice miso
¼ cup apple juice or 1-2 tablespoons mirin
1 tablespoon toasted sesame oil
1 tablespoon extra virgin olive oil
2 tablespoons raw unfiltered apple cider vinegar
1. Toss all salad ingredients together in a large bowl.
2. In a jar, combine miso and apple juice or mirin; mash and whisk with fork until miso is dissolved (tiny chunks will remain). Add oils and vinegar; whisk or shake until emulsified.
3. Add about half of the dressing to salad; toss until evenly mixed. Serve.
PER SERVING: 52 cal, 42% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 6g carb, 2g fiber, 160mg sodium