Dressing - Miso Ginger
cheryl michaels
ingredients
- 1/2 cup rice miso, light
- 1/4 cup ginger, grated fresh
- 1/3 cup cider vinegar
- 1/3 cup sesame oil
- 1 1/2 cups peanut oil
- 1 cup water
directions
Place the miso, ginger, vinegar and sesame oil in food processor or blender. Mix well, then slowly add the peanut oil, then enough water to produce a creamy, thick dressing. Process in bursts.
Cover tightly and refrigerate until ready to use, will keep for about 4 days. Stir before serving.
Cooks’ Note:
VEGAN: Makes a large batch.
Source: cheryl michaels
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