|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
Caroline Homan made this salad recently in a cooking class, and it was very popular. They loaded it up with sugar snap peas and carrots, which give it a wonderful crunch.
In a blender or mixing bowl, combine apple cider vinegar, miso, maple syrup and ginger. Turn on the blender or begin mixing ingredients with a whisk and add sesame oil in a steady stream.
You can add 2 to 4 Tbsp water if a thinner consistency is desired.
Combine lettuce, sugar snap peas and carrots into a large bowl and drizzle some of the dressing over salad and toss to coat; the remainder can be stored in the fridge for up to 1 month.
Finish salad with freshly ground pepper and any desired additions.
Optional additions: lightly toasted sesame seeds, small pieces of nori sea vegetable