Ensalada de pollo con zanahoria, jengibre y miso

Ingredientes

• 2 medium (161g) raw carrots, chopped
• 1.5 tablespoons raw ginger
• 1 garlic clove
• 1 tablespoon rice vinegar
• 1 tablespoon white miso paste
• juice from 1/2 lime
• 1 tablespoon low sodium tamari
• low sodium soy sauce
• 2 teaspoons agave (or honey)
• 1 tablespoon cracked pepper
• 1 tablespoon sesame oil
• 2 tablespoons avocado oil
• 1 tablespoon olive oil mayonnaise
• 2 teaspoons ground turmeric
• 2 tablespoons water for consistency
• 3/4 lb cooked white chicken meat, torn
• Vegan swaps: edamame; sautéed and chilled portbello mushrooms; tofu
• 3 cups green cabbage, finely shredded
• 3 cups red cabbage, finely shredded
• 2 medium cucumbers, chopped
• 2 red bell peppers, thinly sliced
• 1.5 cups cilantro leaves, torn
• 4 tablespoons toasted pepitas

Preparación

1. 1

   Prepare the Carrot-Ginger Miso Dressing Add all dressing ingredients to a high-powered blender and process until smooth. For best results, blend all ingredients except the avocado oil and water. Set the blender to low speed and drizzle in the oil and water slowly to help the dressing emulsify, creating a silky, smooth texture. Season to taste with lime juice, tamari, or a pinch of mineral salt. Store the dressing in an airtight container in the fridge for up to 6–8 days.

2. 2

   Assemble the Salad In a large mixing bowl, combine shredded green and red cabbage, cucumbers, red bell peppers, and torn cilantro leaves. Add the cooked chicken (or vegan alternatives) and toasted pepitas to the bowl. Toss all ingredients together, but keep the dressing separate until ready to serve.

3. 3

   Serve When ready to eat, drizzle the miso mayo dressing over the salad and toss to coat evenly. For extra flavor, sprinkle a pinch of sesame miso seasoning or additional toasted pepitas on top.

4. 4

   Add all ingredients to a mixing bowl and toss together. Keep the salad dressing separate until you are ready to eat the salad.