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December 26, 2010 / Michelle Ferris

Miso Vinaigrette Salad Dressing

This simple recipe for a miso dressing can be used thinned as a salad dressing, left thicker as a marinade, or as whatever other delicious thing your heart desires. Enjoy.

1/4 C miso paste

2 Tbsp seasoned rice vinegar

2 Tbsp soy sauce (or tamari, for gluten free)

2 Tbsp toasted sesame oil

1/2 tsp to 1 tsp fresh ginger, grated or finely minced

Water as desired

  • Add everything (except water) together.
  • Mix well.
  • Add water as needed for whatever you’re making it for. You can also leave the majority of it thicker, then dilute as necessary. It refrigerates just fine for a couple weeks or more.

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