Prep 10 mins
Cook 0 mins
You can make lemon dressing by substituting fresh lemon juice for lime juice and omitting the chili powder. If you can't find brown rice vinegar, use the regular variety. Dressing will keep for up to two weeks in the refrigerator.
- 1 cup low-sodium tamari
- 1 cup mirin (sweetened Japanese rice wine)
- 1⁄2 cup brown rice vinegar
- 2⁄3 cup lime juice
- 2 teaspoons onion powder
- 1 teaspoon lime zest
- 1 teaspoon chili powder
- In large bowl, whisk together all ingredients.
- Store in a glass jar in the refrigerator.
I was initially surprised that there was no oil in this dressing, but it doesn't need oil at all. Extremely delicious, works equally well on a salad to accompany Japanese, Indian, and Mexican food.