Asian Carrot Avocado Salad | Oregonian Recipes

Ingredients

• 2 tablespoons flaxseed oil
• 3 tablespoons fresh lime juice
• 2 teaspoons ume plum vinegar
• 2 teaspoons white miso paste
• 1 tablespoon fresh ginger, peeled and grated
• 1 tablespoon ground coriander
• 1 tablespoon agave nectar
• 4 cups grated carrots
• 1/2 cup cilantro, chopped
• 1/2 cup flat-leaf parsley, chopped
• 1 scallion, sliced (white and 1 inch of green parts)
• 1/2 cup raw sesame seeds, with 2 tablespoons set aside
• 1 medium avocado, chopped