Prep 2 mins
Cook 2 mins
This goes well over shredded cabbage, salad greens and is also great over steamed vegetables. Keeps in the fridge for three days.
- 3 tablespoons sesame oil
- 2 tablespoons cider vinegar
- 2 tablespoons light yellow miso or 2 tablespoons light colored miso
- 6 tablespoons cold water
- 1 garlic clove, peeled and crushed
- 1⁄2 teaspoon fresh basil, chopped
- 1⁄2 teaspoon fresh oregano, chopped
- Place all the ingredients together in a small screw top jar and shake well.