OMG this is SO good and filling!

FOR THE SALAD:

2 cups mung beans sprouts (I put it half broc and half alfalfa instead)
2 cups shredded green or purple cabbage (one small head will do)
1 red bell pepper, thinly sliced (I used green)
1 cup sugar snap peas (I used green beans)
1/2 cup mushrooms (shiitake or button)
1/2 cup watercress, chopped
1/4 cup fresh cilantro, chopped
2 T fresh basil
1 clove garlic, chopped

FOR THE DRESSING:

1 inch ginger, chopped
1 cup olive oil (I only used 1/2 cup)
2 teaspoons sesame oil
2 cloves garlic
4 T fresh lemon juice
4 T sweet white miso
6 whole dates, pitted
2 T Nama Shoyu soy sauce
1/4 cup water

To make the salad: Mix all ingrediants together in a salad bowl. Set aside.

To make the dressing: Blend all ingrediants in a blender until smooth. One hour before serving, pour half of the dressing over the salad. Mix thoroughly and enjoy!

Notes:
I added a whole package of raw tempeh and some chopped green onion. Since I added the tempeh I decided to add the rest of the dressing.I also didn't wait an hour before eating and it was still excellent! Really creamy and yummy

I also tried this recipe without the dates and substituted 6 tablespoons of agave nectar....still yummy.