Perfect over Asian greens, young kale-chiffonade style, lettuce and even cabbage.
Double the recipe and keep it in a jar for several weeks. It’s a great sauce to have on hand for salads or left over grains and rice.
Citrs Miso Vinaigrette
- 3 Tb. fresh lemon juice or fresh orange juice
- 3 Tb. white miso
You can find Miso at most grocery stores. It’s best to buy organic to avoid GMO soy! Miso is fermented soy though it can have other grains mixed in, so check the label if you have allergies.
- 2 Tb maple syrup or honey
- 2 Tb freshly grated ginger
- 1 Tb fresh garlic
- 1/3 cup rice vinegar
Mix well in a blender, immersion blender or just a regular wire whisk.
- 1 Tb sesame seed oil
- ¼ cup peanut oil…or any other light oil you have on hand.
Caution: If you’re using an electric appliance to mix your dressing be very careful not to over blend/over heat the oil. You can burn the oil and give it an off taste.
- add ¼ tsp chili oil
- ¼ tsp red pepper flakes
- 1/2 tsp Dijon mustard
- 1 tsp brine from your favorite pickles
To turn it into a meal add:
- Chopped hard boiled eggs
- Diced bits of meat from a prior meal
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