Ingredients:
5 Mushrooms, white or brown
8 Radishes, red
1 Carrot
1 Zucchini
1 Yellow Squash
1 Red Pepper
1/2 Cucumber
1/2 Turnip
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Wash and dry all of the vegetables.
Place slicing blade into food processor.
Cut all of the vegetables into round slices.
This can also be done by hand with a knife.
Note:
Cut cucumber in half lengthwise; use one half.
Cut turnip into smaller pieces before slicing
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When all vegetables are sliced, toss them together to mix ingredients evenly.
Be sure to separate any of the slices that are stuck together, especially the zucchini and yellow squash.
Wipe out the processor bowl, add the cutting blade and make the dressing.
If you made the dressing first you would have had to wash the bowl!
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Miso Dressing:
4 Cloves Garlic
1 Ounce Ginger, peeled
1 Shallot, peeled
1 Tbs. Sesame Seeds
1 Tbs. Dulse Seaweed Flakes
2 Tbs. Red Miso Paste
1/4 tsp. Crushed Red Pepper
1/4 Cup Brown Rice Vinegar
Place the above ingredients into a food processor.
Puree ingredients together making sure that the garlic and ginger pieces are not visible.
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Add to the dressing:
1 Tbs. Sesame Oil
1 Tbs. Peanut Oil
1 Tbs. Soy Sauce
1 Tbs. Dijon Mustard
2 Tbs. Agave Nectar
Puree the above ingredients in the food processor with the other miso dressing ingredients to complete the dressing.
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Pour all of the dressing over the vegetables and mix well.
Salad is ready to eat; vegetables are still a little crunchy and dressing in strong.
You can also refrigerate for a couple of hours and vegetables will soften and dressing will dilute a bit from water released from vegetables.
Both are delicious..
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Serve miso vegetables as a salad before a meal or as a snack.
You can also use like a cole slaw and serve with the meal.
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