This is great on regular salad, as a dressing for rice with tofu, and on a broccoli slaw with baby spinach and scallions. I also like it as a dip for carrots.
|⅓||cup rice vinegar|
|3||Tbsp. red (or yellow, I use red) miso|
|3||large garlic cloves, peeled|
|2||tsp. sugar (or agave)|
|2||tsp. chopped fresh ginger (not grated)|
|½||tsp. sesame oil (can add more to taste)|
|2||tsp. soy sauce|
|2||tsp. fish sauce|
|1 to 2||tsp. chili garlic sauce or sriracha|
This content is from the Jamsa, Salsas, Sauces, Condiments collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite