Ingredients:
- ⅓ cup extra virgin olive oil
- 2 tablespoons organic white miso paste
- 2 tablespoons organic rice vinegar
- 2 tablespoons organic tamari
- 2 tablespoons coconut aminos
- 2 tablespoons smooth Dijon mustard
- 2 garlic cloves, peeled
- 1 ½-inch fresh ginger root, peeled
- 4 teaspoons filtered water
- 2 tablespoons toasted sesame oil
- 3 teaspoons toasted sesame seeds
Blend the flavors: In a blender, combine miso paste, rice vinegar, tamari, coconut aminos, Dijon, garlic, ginger, and water. Drizzle in sesame oil and olive oil while blending until smooth.
Add a touch of texture: Stir in toasted sesame seeds for a nutty crunch.
Store for later: Transfer the dressing to an airtight container and refrigerate for up to 3 weeks.
Enjoy this versatile dressing on salads, grilled vegetables, or as a marinade for tofu or tempeh.