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Curry Miso Dressing...I'd drink this if I could!

10/12/2017

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Sometimes you come across a sauce or dressing that you can use on anything and it tastes great! This dressing is one of those recipes. I use this on salads, coleslaw, noodle bowls, hot and cold veggies, fish, and chicken. Its the right combination of sweet and savory. I hope you like it!

​P.S. I wondered how long miso can keep in the refrigerator. According to Mark Bittman...months or years! Here is a link to his article on miso: https://bittman.blogs.nytimes.com/2012/03/12/the-miso-primer/

Curry Miso Dressing

Makes 1 cup
 
2 tsp fresh ginger
2 lg garlic cloves
2 Tbs miso paste (white miso)
1 ½  Tbs honey
1 tsp curry powder
1/3 cup rice vinegar
¼  cold water
½ cup canola oil
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1.  Combine the ginger, garlic, miso paste, honey, curry powder, rice vinegar, and water in a food processor or blender and process until smooth.
 
2.  With the food processor running, slowly add the oil.  Serve immediately or refrigerate until needed.
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