Miso Sesame Squash Salad

Ingredients

Salad:
• 4 summer squash or zucchini (I used two of each)
• 2 carrots, peeled
• 1 red bell pepper, julienned
• 3 scallions, chopped
• 1 cup edamame beans, shelled
• 1/4 cup cilantro, chopped
Dressing (recipe from Isa Does it cookbook):
• 3 tbsp rice vinegar
• 2 tbsp miso
• 2 tbsp water
• 1 tbsp sesame oil
• 2 tsp maple syrup
• 1 tsp sriracha
• 2 tsp ginger, minced

Instructions

1. Use a julienne peeler or spiral slicer to slice the squash and carrots into noodle-like pieces, and place them in a large bowl.
2. Add pepper, scallions, edamame, and cilantro and mix to combine. Set aside.
3. In a cereal bowl, combine all dressing ingredients (vinegar, miso, water, sesame oil, maple syrup, sriracha, and ginger). Mix together thoroughly.
4. Pour dressing over vegetables and mix to coat. Serve immediately. If there are any leftovers, store in fridge for up to one week.