Carrot Cream Dressing
9 tablespoons olive oil
6 tablespoons fresh lemon juice
1 teaspoon himalaya salt
1 big carrot, juiced and the leftover carrot pulp from juicing
1/2 teaspoon chili powder
1/2 teaspoon ginger
1 teaspoon sesame oil
1/2 teaspoon nama shoyu
In a slow juicer, juice carrot. Keep the pulp.
In a small mixer, combine all the ingredients and blend till smooth.
Dressing can be kept in an airtight container for one week.
For the salad
1 bunch mizuna
1 cup alfalfa sprouts
Wash mizuna well.
Using a scissors cut mizuna.
In a mixing bowl, combine mizuna and alfalfa.
Using as much dressing as needed, toss to mix thoroughly .