Serves 4
Prep time: 10 minutes

Slaw:
1 cup watercress, ends trimmed
1 cup shredded cabbage
1 cup sprouted beans, mung or 3 bean combo
1 cup shredded carrot
Edible flowers, optional

Dressing:
1 tablespoon grated ginger, whole frozen ginger grates best
1 teaspoon barley miso
1/2 tablespoon toasted sesame tahini
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons light agave nectar or honey
Sea salt & fresh ground black pepper, to taste

In a large bowl combine the slaw ingredients, set aside. In a small glass bowl combine dressing ingredients, and whisk until creamy. Drizzle the dressing over the slaw and toss. Cover and refrigerate for 1 hour. Serve cold. This is perfect after a long weekend in New York with all the flying and not so clean food. I make it a point to go straight to the health food store and stock up on fresh organic produce after being away.