Description:
I could eat this dressing with a spoon!
Ginger has positive effects on digestion and is also an antiseptic. Miso is recommended for Vegans to eat because it is high in protein, iron, vitamin K, and B12.
*If you are gluten free make sure you purchase a soy sauce without wheat
Ingredients:
4.5oz chopped/diced ginger (i use the diced in the glass jar)
2 garlic cloves
2 tbsp red miso paste
1 tbsp agave nectar
1 tbsp sesame oil
1/2 cup extra virgin olive oil
2 tbsp ketchup (I use heinz)
1 tsp soy sauce
Directions: Put all the ingredients into the blender and blend for no more than 1-2 minutes and done! Oddly it is the ketchup thats the key to giving it the "orange" color and that tangy, sweetness. This keeps for up to 1 week.
This look so wonderful.Going to make this weekend for a party we are going to have.
5
::MrsA2012::on Dec 02, 2011
I cant wait to try this, looks wonderful!
5
::jdburkhead::on Oct 12, 2011
This salad was delic! I made it with your miso soup. Such a fun asian-infused meal!
5
::artsylife::on Oct 05, 2011
I've been looking for a recipe like the ones you get at restaurants and now you taught me the secret ketchup! wow what a diff! I also made this without the miso because I like the extra ginger punch!
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