chopped salad with carrot dressing

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

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