35 degree
october night leaves carrot
tops bending over
source, 4 servings
salad: chopped avocado+rice vinegar, cabbage, cooked edamame, tomato, cuke, daikon, green onion; dressing: 2 carrots, 2 shallots, 2 T ginger, 1/4 c rice vinegar, 1/4 c miso, 1/4 c toasted sesame oil, 6 T olive oil
chop & arrange veggies, blend dressing
haikuveg 