Gluten-Free, Vegan, Serves 4
Salad:
- 1 1/2 pounds carrots peeled and shredded
- 1/4 cup finely chopped scallions
- 2 Tbsp chopped cilantro
- 1 1/2 Tbsp sesame seed toasted
- 2 Tbsp chopped basil
Dressing:
- 1 tsp coconut sugar
- 3 Tbsp rice vinegar
- 1/2 tsp garlic minced
- 1 tsp ginger minced
- 2 Tbsp sesame oil
- 1 Tbsp white miso
- 2 Tbsp coconut amino
- 1 tsp sriracha
Directions:
Blend together all the dressing ingredients and set aside. Into a large bowl, combine all the salad ingredients and toss. Add in the dressing and toss again.