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16 leaves butterhead lettuce, stems removed or 8 large chard leaves , stems removed

8 teaspoons nama shoyu

3/4 teaspoon crushed red pepper flakes or cayenne

1 teaspoon dulse flakes

1 teaspoon garlic , minced

1 small shallot , thinly sliced

1/2 teaspoon unpasteurized barley miso

1/2 teaspoon stone ground mustard

2 cups shiitake mushrooms , thinly sliced or soaked dried black mushrooms

1/2 cup hijiki seaweed, soaked in warm water for 30 minutes

1 1/4 cups filtered water

1 cup carrot , julienned

1 tablespoon sesame oil

4 cups napa cabbage , 1/2 inch strips

1 cup raisins

1/2 red bell pepper , ribs and seeds removed, and julienned

1 pinch salt

2 tablespoons sesame oil

1/2 large fennel bulb , julienned (optional)

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