For the salad:
1 medium zucchini
1 medium yellow beet, peeled
1 medium carrot, peeled
1 watermelon radish
1 large avocado, diced
1 medium orange bell pepper, diced
1 small head purple cabbage, shredded
1 pint red cherry tomatoes, halved or quartered if large
1/4 teaspoon kosher salt
For the dressing:
1/4 cup orange juice
1 tablespoon white miso paste
1 tablespoon Asian sesame oil
1/4 teaspoon kosher salt
Using the large noodle attachment, spiralize the zucchini, beet, and carrot. Using the ribbon attachment, spiralize the radish. Arrange on a large platter with the avocado, pepper, cabbage, and tomatoes. Season with salt.
Place the orange juice, miso paste, sesame oil, and salt in a small jar with a lid. Cover and shake until combined. Pour over the vegetables and gently toss until coated. Let stand 10 minutes before serving.