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A Zesty Sauce and Dressing. Great on a stir-fry, grilled proteins or over a salad

Gingery-Miso Dressing

A Zesty Sauce and Dressing. Great on a stir-fry, grilled proteins or over a salad

Gingery-Miso Dressing
Great with: Grilled Shrimp & Pineapple with Gingery-Miso Dressing

A Zesty Sauce and Dressing. Great on a stir-fry, grilled proteins or over a salad

Ingredients

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, ⅓” lengths

Instructions

1

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.

2

Serving suggestions:
Use with: Grilled Shrimp & Pineapple with Gingery-Miso Dressing (see recipe.)
Great on a stir-fry, grilled proteins or as a salad dressing.

3

* 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.

4

** 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.

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