Miso-Carrot Salad Dressing

I've been asked again and again "what kind of dressing is this? What's in it?" and I've been giving the list of ingredients way too many times. Unfortunately, the list being quite long, most of my gals couldn't remember half of what's needed to make this addictive dressing. So... here it is, I'm sharing it with all of you right here, in writing. Inspired by one of Gwyneth Paltrow's detox recipes, Asian influenced and healthy, this dressing is the best way to add carrots (and their vitamins) to any salad! Now, you can stop calling or texting me in panic, six minutes before dinner, asking for the ingredients, capish?

• 1 -  Magic Bullet or blender 
• 1 ½ - Large carrots (peeled and chopped) 
• 1 - Teaspoon of chopped garlic  
• 2 - Tablespoons of chopped fresh ginger  
• 1 ½ - Tablespoons of  sweet Miso paste (You can keep Miso paste in the fridge for many months and use it for soups too! )   
• 2 ½  - Tablespoons rice wine vinegar (other option: white wine vinegar)  
• 1 ½ - Tablespoons of Sesame Oil (you cannot replace that!-Heaven)  
• ¼  -  Cup of extra virgin olive oil    
• ½  -  Tablespoon of agave syrup or honey  
• 2  -  Tablespoons of cold water   

Now feel free to change the quantities to your own liking!

Mint & Mango Zucchini Spaghetti

Raw Spaghetti2 Zucchinis
Wash the zucchinis and slice them with whatever tool you have.

Mint & Mango Sauce1 mango medium size
4 tbsp olive oil (add more if you like)
15 leafs fresh mint
1-inch fresh red chili
2-inch fresh ginger
a pinch of salt & pepper
a handful of green pea sprouts and pistachio nuts, for garnish

Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth. Pour the mango mint marinate over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.

*Green Kitchen