1 tbsp. white miso
2 tbsp. maple syrup
1½ tsp. rice vinegar
2 tbsp. soy sauce
6 tbsp. water
2 cloves garlic, crushed or sliced
1½-inch chunk ginger, sliced
Place all the ingredients into a food processor or blender, and blend until smooth.
Refrigerate for up to two weeks in an airtight container. If the dressing thickens too much in the fridge, thin is out with a little water before using.
Note 1: Dressing makes more than is needed for one salad. Keep for future use. Also works well as a dipping sauce for rice-paper rolls, chicken tenders or lettuce wraps.
Note 2: If you’re using an exceptionally high-powered blender, you don’t need to slice the ginger and garlic first. Most blenders aren’t able to deal with them whole, but can successfully incorporate them after they have been sliced/crushed.
