Here’s a delicious multi-purpose Miso Dressing. It’s great as a salad dressing, a marinade, drizzled over steamed veggies or a poke bowl… Just about anything where you want to add a little zip to your dish.
This recipe is very similar to what I used in the recipe for Ginger Miso Slaw, but I added water to thin it down and skipped the mirin this time. Leave out the sesame oil if you follow an oil-free diet, it’s still really, really good!Print
3 Tbls. white miso paste
3 Tbls. rice vinegar
2 Tbls. sugar (or maple syrup or honey)
1 Tbls. soy sauce
1/4 C. water
2 tsp. ginger paste
1 clove garlic, minced
1 tsp. sesame oil (may omit for oil free)
1 tsp. chili garlic sauce (sambal oelek, sriracha or red pepper flakes, to your taste)
Whisk all ingredients in bowl or shake well in a jar. Store in refrigerator.