Miso, Lime and Sesame Dressing
Savoury white miso, sharp lime, toasted sesame and a hit of ginger. It is the dressing to reach for when something needs depth, whether it is cabbage, cucumber, roast squash or grilled aubergine.
- Vegan
- Contains soya
- Contains sesame
Method
Whisk the miso with the lime juice and rice vinegar until smooth and there are no lumps.
Whisk in the sesame oil, neutral oil, maple syrup and ginger until emulsified.
Loosen with warm water a spoonful at a time, until it coats the back of a spoon.
Stir in the sesame seeds. Taste: it should be salty, sharp and just sweet enough. Add more lime or maple syrup to adjust.
Keeps in a sealed jar in the fridge for up to a week. Shake before using.
Serving ideas
Try it over shredded cabbage and carrot, smashed cucumber, soba noodles, roasted sweet potato or warm tofu.
•Variations
Make it yours
Creamy
Whisk in a spoonful of tahini or peanut butter.
Citrus swap
Use yuzu juice, orange or lemon in place of lime.
Heat
A teaspoon of chilli oil or sriracha.
