Miso Dressing

2 Reviews
100% would make this recipe again


2 tbsp miso (fermented soybean paste) 30 g
1 tsp Dijon mustard 5 g
1 tbsp water 15 mL
1 1/2 tbsp lemon, freshly squeezed 1/2 lemon
1/4 cup canola oil 65 mL
1 tsp gingerroot, grated 4 g


Mix the ingredients in a bowl. Shake well for 1 min.


This vinaigrette keeps 1 week in the fridge.

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vinaigrettes | Vegan | Vegetarian | Kosher | Halal | No Cook | Japanese | Asian

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