Japanese-Inspired Rainbow Salad With Carrot-Ginger Dressing | VegNews

Ingredients

• For the dressing:
• 2 cups chopped carrot
• 1 celery stalk, chopped
• ¼ cup chopped apple
• ¼ cup peeled, seeded, and chopped orange
• 1 small shallot, chopped
• 1 tablespoon
• tahini
• 1 tablespoon minced fresh ginger
• 1 tablespoon tamari
• ½ tablespoon
• miso paste
• ¼ cup rice wine vinegar
• ¼ cup
• vegan milk
• ½ teaspoon black pepper
• For the wasabi edamame: 
• 1 cup frozen edamame
• 1 cup frozen corn
• 2 teaspoons tamari
• ½ teaspoon wasabi powder
• ½ teaspoon sesame seeds, plus more for garnish
• For the salad: 
• 2 cups chopped romaine lettuce 
• 1 small daikon radish, peeled and julienned
• 1 cup shredded red cabbage
• ½ cup julienned carrot
• ½ cup julienned cucumber
• ½ cup quartered grape tomatoes
• Sesame seeds, to serve