Miso Ginger Dressing Ingredients:

1/4 cup coconut aminos 
1/4 cup rice wine vinegar 
1 tablespoon white miso paste 
7 tablespoons olive oil 
1 tablespoon sesame oil 
2 garlic cloves, minced 
1 tablespoon, ginger, finely grated 
1/4 teaspoon cayenne pepper (optional) 

Salad Ingredients:

2 medium zucchini, spiralized into "zoodles" 
1 cup carrots, shredded 
1 cup red cabbage, shredded 
1 cup shelled edamame 
1 cup bean sprouts 
3 cups whole grain sorghum, cooked according to package directions 
1 tablespoon black sesame seeds 
1 1/2 cups baby spinach 
12 ounces chicken breast, cooked and diced

Salad Dressing:

1. Add all of the ingredients together in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside. 

Salad Assembly for an individual 1 quart Mason jar:

1. Pour 4 tablespoons of the Miso Ginger Salad Dressing in the bottom of the Mason jar.

2. Layer 1/2 cup "zoodles", 1/4 cup shredded carrots, 1/4 cup shredded red cabbage, 1/4 cup shelled edamame, 1/4 cup bean sprouts, and 6 ounces sorghum.

3. Sprinkle with 3/4 teaspoon black sesame seeds, and top with 3 ounces baby spinach.

4. When ready to eat the salad, shake the salad into a serving bowl. Add chicken and mix until well combined. Note: for best results, add the chicken on the day you will eat it. 

5. Serve immediately.

• If you don't want to use a Mason jar, you can assemble and serve this salad on individual plates.

• Pre-packaged grated carrots, shredded cabbage and zucchini zoodles (noodles) can be used as a time-saver.

• Store extra salad dressing in the refrigerator for 2 weeks. Shake well before using.

• Calories: 415 Fat: 6 grams Saturated fat: 0.5 gram Carbohydrates: 45 grams, Sugar: 9 grams, Sodium: 520 milligrams, Fiber: 10 grams, Protein 40 grams Cholesterol: 0 milligrams