Miso Ginger Dressing
Ingredients:
- 2 tbsp white miso paste
- 30 ml (2 tbsp) rice vinegar
- 6 g (1 tbsp) grated fresh ginger
- 15 ml (1 tbsp) maple syrup
- 5 ml (1 tsp) sesame oil
- 80 ml (1/3 cup) neutral oil
- 1-2 tbsp water, to thin
Features:
20 minutes or less
Gluten-Free
Raw
Refined Sugar-Free
Nut-Free
Nutrition:
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Whisk in the neutral oil slowly at the end — adding it too quickly can cause the miso mixture to separate instead of coming together smoothly.
Instructions:
- Combine: In a bowl or blender, combine the miso paste, rice vinegar, ginger, maple syrup, and sesame oil.
- Blend: Whisk or blend until smooth.
- Emulsify: Slowly whisk in the neutral oil until emulsified.
- Thin: Thin with water, 1 tablespoon at a time, to reach your desired consistency.
- Store: Store in the refrigerator for up to 1 week.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store in a sealed jar in the refrigerator for up to a week; shake well before using as it may separate.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The rice vinegar adds tang that cuts through richness and balances the flavors. The grated fresh ginger adds a bright, peppery warmth that lifts the other flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The sesame oil adds a toasty, nutty finish.
Miso Ginger Dressing
Ingredients:
- 2 tbsp white miso paste
- 30 ml (2 tbsp) rice vinegar
- 6 g (1 tbsp) grated fresh ginger
- 15 ml (1 tbsp) maple syrup
- 5 ml (1 tsp) sesame oil
- 80 ml (1/3 cup) neutral oil
- 1-2 tbsp water, to thin
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The rice vinegar adds tang that cuts through richness and balances the flavors. The grated fresh ginger adds a bright, peppery warmth that lifts the other flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The sesame oil adds a toasty, nutty finish.
Prep:
Whisk in the neutral oil slowly at the end — adding it too quickly can cause the miso mixture to separate instead of coming together smoothly.
Instructions:
- Combine: In a bowl or blender, combine the miso paste, rice vinegar, ginger, maple syrup, and sesame oil.
- Blend: Whisk or blend until smooth.
- Emulsify: Slowly whisk in the neutral oil until emulsified.
- Thin: Thin with water, 1 tablespoon at a time, to reach your desired consistency.
- Store: Store in the refrigerator for up to 1 week.
