1/4 rice wine vinegar
1/4 cup neutral oil (avocado, sunflower etc.)
3 tablespoons light miso (preferably South River's Brown Rice Miso)
1" piece ginger, peeled and chopped
2 medium carrots, peeled and chopped
1 tablespoon toasted sesame oil
In food processor, combine all ingredients and pulse several times. Scrape down sides then process for 1-2 minutes, until pretty smooth. 2. Serve on salads, fish, chicken, rice bowls (pretty much anything!). Keeps in fridge for about 1 week.
Miso is magical. It is a fermented Japanese ingredient that can be made from soybeans, rice, chickpeas or adzuki beans. In New England we have many delicious options at local markets and Whole Foods— for this recipe, use a lighter colored sweet miso. Darker miso tends to be a bit saltier and more pungent, so if that’s all you have on hand, start with 2 tablespoons and add more to taste.
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