From Julie Van Rosendaal
Miso helps emulsify this addictive dressing, which is delicious on a kale salad, roasted veggies, an Asian-style slaw, or even cold noodles. Grating frozen ginger with a Microplane makes it ultra-fine, and as light as snow – it melts into the vinaigrette.
- 1/4 c. canola or other mild vegetable oil
- 1/4 c. rice vinegar
- 1 T. miso
- 2 t. sesame oil
- 2 t. honey
- 1 t. finely grated ginger
Shake up all the dressing ingredients in a jar, or whisk them together in a small bowl. Keeps in the fridge for a couple of weeks. Makes about 2/3 cup.