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Miso Ginger Dressing

Miso Ginger Dressing

3/4 c canola or other vegetable oil

2 TBS dark sesame oil

1/4 c cider vinegar or rice vinegar

1/4 c light Miso

3 TBS grated fresh ginger root

1/2 c water

Combine the canola oil, sesame oil, vinegar, Miso, and ginger in a blender and whirl until smooth. With the blender still running, add the water in a thin, steady stream; the dressing will become thick and creamy. This dressing will keep for several weeks covered and refrigerated. If it separates, just shake well, whisk, or puree in the blender.

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