Cabbage Avacado Salad with Carrot-Ginger Dressing

This is my rendition of a recipe I adapted from Vegetarian Times.

I ate it every day for a week and have thought about it every day since. Thats no lie.

It is very filling, healthy, incredibly delicious, and gorgeous!!

Dressing:

1c carrot juice

3T ginger juice

(veg. times used shredded carrots and minced ginger in a blender, I prefer the juicer)

4T rice wine vingear

3 T white miso paste

2T sesame oil

1 T canola/grapeseed oil

2t maple syrup

Salad:

1 med. head radicchio thinly sliced

2 avacado

3/4 c sweet onion thinly sliced

(Veg. Times suggested 4c savoy cabbage as the base)

instead I used:

1 small head red cabbage thinly sliced

also my addition of

sesame seeds, sunflower kernels, and raisins

This is A LOT of salad of just one person. To keep things fresh, I prepped the dressing and chopped the cabbage, radicchio and onion in advance, then packed it into tupperware. When I was packing my lunch for the day I would cut the avacado, and wait to drizzle the dressing until it was time to eat!

If you do fish, this would go very nicely with a flaky, mild white fish (like Flounder) or salmon.