Ku Ku KaChew

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Monday, August 22, 2011

Ginger miso salad dressing

Yields 1 1/4 cups

1/2 cup miso (I use brown rice miso for its lighter color)
1/2 cup water
2 teaspoon sesame oil
1 Tablespoon rice wine vinegar
1 teaspoon honey
(or other sweetener)
2 inch piece of ginger (no need to peel)
1 clove of garlic
Juice from 1 lime
(please no bottled lime juice!)
Splash of Bragg's / Nama Shoyu / soy sauce

Put all ingredients into a blender and blend until the consistency is smooth. The flavors will be pungent if you eat it immediately, so let it sit in refrigerator so that flavors can mix and mingle and have a little dance party. It'll be worth it! This is a great way to zest up salads, or try it over cold soba noodles for a quick and easy lunch. No matter how you use it, I recommend sprinkling on some black sesame seeds to give your meal a little extra flare. Enjoy :)

Tip: Instead of just throwing in a big hunk of ginger, use a large knife to shave the ginger into slices to make blending easier. I always have ginger root on hand in the freezer and just shave it or grate it directly from the whole root. Lasts longer too!

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