Japanese Ginger Salad Dressing

Printable Version
Serves: Many


Ingredients:
¼ cup of canned Coconut Milk
3 tablespoons of Rice Vinegar
½ cup of raw Cashews
1 tablespoon of Miso Paste
1 teaspoon of fresh Ginger, peeled & chopped

Equipment Needed:
Blender or food processor

Directions:
Place all ingredients into a blender or food processor and puree until smooth. Store in an airtight container in the refrigerator.

 

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