Ingredients
- 2 tbsp white miso
- 1 tbsp grated fresh ginger
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp olive oil or avocado oil
- 1 tsp tamari
- 1 tsp maple syrup or a few drops of stevia (use stevia for keto)
- 1–2 tbsp warm water
Method
- Whisk: whisk all the ingredients together until smooth, or shake them in a jar.
- Adjust: add a little more water for a thinner dressing.
- Use it: pour over salads, slaws, noodles, steamed greens, grain bowls or fish. Keeps for a week in the fridge.
Why it's good for you: Miso is a fermented food, and when used raw like this (not heated), unpasteurised miso keeps its live cultures. Fresh ginger is a warming, traditional digestive aid. (Read more in The Master Regulator.)
Good to know: Check the miso is gluten-free if you need it to be, as some contain barley.
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