Thai Salad with Miso Dressing
1 zucchini
1 Cucumber
4 medium-sized carrots
1 red bell pepper
2 tablespoons sesame seeds
Dressing
1/2 cup unpasteurized white miso
2 tablespoons almond butter
1/2 cup dates or honey
1/2 cup mirin
1/4 cup sesame oil
juice of 1 lime/lemon
1″ grated fresh ginger
Grate the zucchini, cucumber, and carrots with the julienne grater into thin strips. Cut the red bell pepper into thin slices and sprinkle with sesame seeds.
Blend all dressing ingredients in the blender until smooth.
Mix the dressing with the Thai salad or serve separately.