A Zesty Sauce and Dressing. Great on a stir-fry, grilled proteins or over a salad
- 2 ½ teaspoons light miso
- 1 tablespoon fresh ginger*, peeled and chopped
- 2 teaspoons fresh garlic, peeled and chopped
- 1 ½ teaspoons raw honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice, try meyer lemon juice
- 1 teaspoon tamari sauce
- ⅛ teaspoon chipotle powder , or smoke paprika (less if you do not prefer spicy)
- 2 tablespoons roasted peanut oil**, can use sesame oil
- 1 tablespoon neutral oil***
- 1 tablespoon fresh-cut chives, 1/3″ lengths
Add the first eight ingredients (miso through chipotle powder) in a small food processor or blender.
Pulse until smooth, one minute.
Measure the oils and steam in slowly until with the machine running until emulsified.
Store in a clean glass container in the refrigerator, will last a few weeks.
Add fresh-cut chives before serving.
Use with: Grilled Shrimp & Pineapple with Gingery-Miso Dressing (see recipe.)
Great on a stir-fry, grilled proteins or as a salad dressing.
* Hawaiian Ginger can be found at many farmers’ markets from July through November.
It has does not have a fibrous texture, which makes it an ease to use. When harvested this young, it has no well-formed outer skin and appears white & pink, not the typical yellow color. This “baby ginger” is harvested after only 4-6 months of growth. Enjoy this special ginger: the flesh is firm, succulent, fragrant, peppery and sweet. Any ginger will do in this recipe.
** I love Lovira Roasted Peanut Oil. It’s non-GMO and milder than Sesame Oil. Find in Health Food Shops or Better Grocers.
*** with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes 1/2 cup, serves 4