🥘 Ingredients
- white miso 1 tbsp
- unseasoned rice vinegar 2 ½ tbsp
- garlic cloves 3
- fresh ginger 1 inch
- neutral-flavored oil of choice 2 ½ tbsp
- toasted sesame oil 1 ½ tbsp
- pure maple syrup or agave nectar 1 ½ tbsp
- Dijon mustard 2 tsp
- soy sauce or tamari for GF 2 tsp
If all you have is seasoned rice vinegar, use a bit less maple syrup and soy sauce. Then add more to taste. Storage: Store in a sealed jar in the fridge for up to 5 days. If it thickens as it rests, let it sit at room temperature (or add the sealed jar to a shallow bowl of warm water to bring it to room temp quickly). Nutrition boost: To make a loaded slaw, mix together shredded red cabbage, shredded carrots, and chopped cilantro and mint. Toss with the dressing, then top with chopped peanuts and mandarin segments. Fold in edamame or baked tofu for protein. Nutrition boost: To make cucumber salad, add smashed or sliced cucumbers to a bowl and toss with some of the dressing. Top with thinly sliced scallions, chopped cilantro, roasted white and black sesame seeds, and cubed or torn avocado. Nutrition boost: See the blog post for more ideas.
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1Gather: white miso , unseasoned rice vinegar , garlic cloves , fresh ginger , neutral-flavored oil of choice , toasted sesame oil , pure maple syrup or agave nectar , Dijon mustard , soy sauce or tamari for GF .
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2Add the miso and rice vinegar to a jar for which you have a lid (or a bowl). Whisk until mostly smooth and there are no large miso clumps.
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3Add the garlic, ginger, both types of oil, maple syrup or agave, mustard, and soy sauce. Seal the jar with its lid and shake vigorously until the mixture is smooth and slightly creamy. TIP: Or add all the ingredients to a food processor (or small-capacity blender) and blend until emulsified.
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4Taste for seasonings, adding more soy sauce (or salt) for salty savoriness, more maple syrup for sweetness, more mustard for creamy tang, or more sesame oil for richness.