Edamame Salad with Carrot Ginger Dressing

Ingredience

Salad:

2 cups cooked and shelled edamame

1 bunch cilantro - finely chopped

1 red bell pepper - diced

1 small red onion - finely chopped

1 cup cashews - roughly chopped (can sub pumpkin or sunflower seeds if you are allergic to nuts)

Ginger Miso Dressing:

1 inch piece of ginger

1 garlic clove

2 small carrots - roughly chopped

1/3 cup rice wine vinegar

1/3 cup neutral oil (I used avocado)

2 tbsp miso

1 tbsp tahini (sub pb if don’t have tahini)