To make the salad dressing, add coconut aminos, rice wine vinegar, olive oil, miso paste, sesame oil, garlic, ginger, and cayenne pepper in a small mixing bowl and whisk until emulsified. Make sure all of the miso paste is dissolved in the dressing. Set aside.
To assemble the salad, pour 4 tablespoons of the Miso Ginger Salad Dressing in the bottom of the Mason jar. Layer 1/2 cup "zoodles", 1/4 cup grated carrots, 1/4 cup shredded red cabbage, 1/4 cup shelled edamame, 1/4 cup bean sprouts, and 6 ounces sorghum. Sprinkle with 3/4 teaspoon black sesame seeds, and top with 3 ounces baby spinach.
When ready to eat the salad, shake the salad into a serving bowl. Add chicken and mix until well combined. Serve immediately.
*1 cup raw sorghum = approximately 3 cups cooked sorghum
Serving size: 2 cups, Calories: 415 calories, Fat: 10 grams, Saturated fat: 1 gram, Carbohydrates: 45 grams, Sugar: 9 grams, Sodium: 390 milligrams, Fiber: 10 grams, Protein: 30 grams, Cholesterol: 45 milligrams