Ginger Miso Sauce

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  • 2 tbsp miso (white or yellow)
  • 2 tbsp rice wine vinegar
  • ½ lime juiced
  • 1 tbsp ginger grated
  • 1 clove garlic minced or pressed
  • ¼ tsp red pepper flake
  • 2 tbsp toasted sesame oil
  • 2 tbsp coconut oil melted
  • 2 tbsp olive oil mayonnaise
  • Combine all ingredients in a blender or food processor. If the sauce is too thick and you’d like this as a dressing as opposed to a sauce, add a little warm water (by the tablespoon) to thin it out.
Make ahead tip: Stores well in an airtight container in the fridge for 7-9 days.