Use this dressing on salads with Asian Greens; ie shallots and Chinese cabbage, or make a winter salad with red cabbage, apple and carrots.
people with a gluten allergy should be careful to only use miso paste that is made from fermented rice and soy beans or sot beans only. Mugi miso is made with barley and soy and should therefore be avoided.
Combine the miso and oil and mix together thoroughly. Add the vinegar and water separately mixing each thoroughly.
Use the dressing in :
Buckwheat noodle and bok choy and pine nut salad
White bean and dill dip
Avocado and bean salad
Baked Ocean Trout and bean mash with Asian beans
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 0 mins |
| Ready in: | 10 mins |
Suitable for: |
|
| Dinner, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 219 kj |
| Calories | 52 kcal |
| Fat | 4.9 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 1.3 g |
| Total Protein | 0.7 g |
| Fibre | 0.3 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
