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/
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 |  |
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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