A simple salad full of colours and taste and easy to digest.

For the vinaigrette (2 servings):

1 tablespoon melted coconut oil
1 tablespoon shiro Miso (whiteMiso)
1 teaspoon apple vinegar
1 teaspoon tamari

1 teaspoon grated ginger
Maple syrup

Mix all ingredients.
Coconut oil naturally tends to be hard, so if the sauce gets to hard, keep it for a few minutes on a heat source (for example on your radiator).
It keeps in the fridge for at least one week.

For the salad:

Carrot
Red cabbage
Choice of green leaf vegetables (lettuce, red leaf salad, spinach) 
Radicchio 
Endive 
Dry apricots 
Hemp seeds
Black sesame seeds
Fresh coriander

Cut the green leaf vegetables into very thin slices, grate the carrot and the red cabbage, soak the dry apricots and cut them into very thin slices.
Add hemp seeds and mix carefully.
Dress with vinaigrette.
Garnish with coriander leaves and black sesame seeds.