Miso and ginger salad dressing has a perky, gingery flavor with salty and sweet notes, the result of mixing rice vinegar with soy sauce, miso, and sesame oil. It is low in sugar and the miso does a lot of good to your gut microbiota. It pairs well with fresh salads.
Yield: 1 1/2 cups (350 ml)
Time: 15 minutes
Ingredients:
- 4 Tbsp white miso or to taste
- 2 Tbsp rice wine vinegar
- 2 Tbsp rice wine or mirin
- 2 tsp honey or to taste
- 2 tsp soy sauce
- 1 Tbsp ginger, finely minced
- 1 large garlic clove, finely minced
- 1 Tbsp sesame oil
- 2 Tbsp fresh lime juice, or to taste
- 4 Tbsp cup olive oil
- salt and fresh pepper to taste, if needed
- cold water to thin it up as needed
Preparation:
Whisk miso paste with the rice vinegar and rice wine until smooth. Add honey, soy sauce, ginger, garlic, sesame oil, lime juice and olive oil. Whisk all well and set aside. If you make it in advance and refrigerate, dressing will thicken up. Add cold water as needed and stir it well.
