For the Salad:

• 1 lb spinach, blanched
• 3 med carrots, shredded
• 1/2 lb mung beans, blanched
• 1 head romaine lettuce, shredded
• 1 scallion, finely chopped
• 1 tbsp toasted sesame oil
• kosher or fine sea salt

For the Dressing:

• 1/2 tsp korean hot pepper paste (Kochujang)
• 1 tbsp nama shoyu
• drizzle of toasted sesame oil
• 1 lemon, juiced
• stevia to taste

Instructions: 

1. Mix all ingredients together, adding water to thin the sauce so it pours freely.
2. Blanch the spinach till it turns a bright green; ten seconds or less. Immerse in an ice bath to stop the cooking process and to retain the bright green color.
3. Repeat process with mung beans but blanch for thirty seconds and skip the icebath.
4. Salt the shredded carrots and let sit for 10 minutes. Rinse off salt and drain.
5. Place shredded romaine lettuce in a salad bowl, add each vegetable in three separate mounds on top of lettuce, sprinkle with scallions and serve sauce on the side.

Note: To make carnivore friendly, you can take a piece of high quality chopped beef and marinate it in a splash of soy, sesame oil, minced garlic and ginger for 10 minutes and then saute it quickly till desired doneness. Serve this alongside the vegetables.