Add the red cabbage, Brussel sprouts, radish, carrot, apple and mint to a large mixing bowl.
In a small bowl whisk together the orange juice, miso and garlic before adding the sunflower oil in a steady stream, still whisking.
Add around a quarter of the dressing to the salad mixture and toss through.
To serve, add the dressed mixture to a serving bowl and top with the chopped almonds and sliced avocado. Drizzle a little more dressing to salad - to taste - and season with sea salt.
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Notes
Placed the sliced apple in a small bowl of water with a good squeeze of lemon juice to stop it from browning. When you are ready to mix the salad, drain the apple to add it.After washing vegetables for a salad, give them a good dry with a clean paper towel to remove as much water as you can. This will help avoid a watery salad.
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