Ingredients:
1 part Raw Cider Vinegar
I use the hippies' friend Bragg Raw Apple Cider Vinegar. It's about $4 for a bottle and you can use it for just about everything. A smaller bottle usually lasts me about 2 months and I use it in almost everything I make that calls for vinegar. You could use rice wine vinegar or another mild vinegar as well for this dressing, but you'll need to adjust the amounts, depending on the flavor.
1 part neutral oil
Olive or canola oil are my favorites.
1.5 parts Miso paste
I prefer the Japanese kind from the Asian market because I think the flavor is more interesting, especially if it has dashi stock in it, but any kind should do. It's usually $4-6 and it lasts for months even if you're a miso-addict
A squirt or two of honey (or a little sugar if you have no honey)
Directions:
1. Put all the ingredients in a jar with a tight-fitting lid (I usually use a jar something else came in that I cleaned out, like a jam or salsa jar)
2. Use a fork to mix and break up the chunks of miso paste and honey.
3. Screw on the lid and shake as hard as you can until it's all mixed up. It will be nice and thick and creamy.
4. Next, open up the jar, dip a carrot stick or cucumber slice or piece of lettuce in and taste it.
5. Depending on your miso paste (especially since saltiness between brands varies widely), you may have to adjust the ingredient levels to taste.
If it tastes too intense, add some oil
If it tastes too vinegary, add more miso
If it's too salty AND vinegary, add more honey and make sure it's mixed in well, and then add some oil
And so on... until you get it right!
How to use it:
- On your salad with lots of veggies and fresh greens
- As a dip for crudites
- I sometimes substitute it for mayo and mustard in tuna salad, add a little fresh ground pepper, and then have it with crackers, greens, and/or rice and nori.
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