My Version of CPK’s Miso Salad

Cook the soy beans in lightly salted water until just tender, a couple minutes. Drain and set aside to let them cool.

Wash cilantro and Nappa cabbage and spin dry in a salad spinner. Take the leaves off of the cilantro stems and leave them whole (don’t chop them – it’s fiddly but worth it!). Dump cabbage and cilantro leaves into a large salad bowl and set aside.

With shredding attachment in place, process carrots in food processor. Dump them into the salad bowl. Shred the daikon radish and place in several layers of paper towels. Wring dry. Dump in bowl.

Julienne the cucumber and slice red cabbage thinly. Add to the other ingredients in salad bowl. Sprinkle on diced avocado.

Make salad dressing: Combine all dressing ingredients in food processor with blade attachment. Process until smooth. Taste for seasoning. Adjust honey, salt, pepper, and crushed red pepper to your taste.

Add cold cooked shrimp and soy beans to salad bowl. Pour dressing over the salad and toss well. Top with crunchy fried rice noodles and serve.

* If you are not serving the whole thing at one meal, keep the salad covered (without shrimp and fried rice noodles) with a paper towel and plastic wrap. And add the dressing when you are ready to serve. Kept like this, salad will keep fresh for 4 days.