White Miso Vinaigrette
This dressing is on the thick side and gets thicker when you store it in the refrigerator, so feel free to add about one more tablespoon of water to thin it out a bit. I sometimes add 1 tablespoon of gluten-free, low sodium tamari sauce for a stronger flavor.
Servings: 16 tablespoons
Calories: 70kcal
Equipment
- blender or whisk
Ingredients
- 2 tablespoons white miso the mellow kind
- 3 tablespoons rice vinegar
- 3 tablespoons honey or maple syrup
- 3 tablespoons toasted sesame oil
- 2 tablespoons water
- ¼ cup olive oil
Instructions
- Add all the ingredients to a blender and pulse to combine. Or, you can whisk all the ingredients in a bowl until well blended.
- Store in the refrigerator for a few weeks.
Nutrition
Calories: 70kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 80mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 0.1mg
