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      Title: Creamy Sesame Ginger Dressing
 Categories: Citrus, Vegetables, Chilies, Herbs
      Yield: 1-1/2 Cups

    1/4 c  Lemon juice;
           - fresh squeezed,
           - more as needed
    1/4 c  Seasoned rice vinegar;
           - more as needed
      5 tb White miso
      2 tb Honey
      2 ts Toasted sesame oil
      6 cl Garlic; thin sliced
      1    Fresh ginger piece (3");
           - peeled, thin sliced
      1    Fresh jalapeno;
           - stemmed, seeded, sliced
    1/2 c  Neutral oil
           Salt

  In a liquid measuring cup or wide-mouth jar, combine the lemon
  juice, vinegar, miso, honey, sesame oil, garlic, ginger, and chile,
  and use an immersion blender to blend until smooth. With the
  immersion blender running, add the neutral oil in a thin stream.
  Alternatively, you can use a countertop blender. Taste and adjust
  with salt, lemon juice, and vinegar as needed.

  Cover and refrigerate remaining dressing for up to 1 week.

  Tip:

  To make a crunchy cabbage slaw, combine 1/2 head thinly sliced
  cabbage, 2 coarsely grated carrots, 1/4 cup finely chopped
  cilantro, 2 scallions thinly sliced on sharp bias, 3 tb toasted
  sesame seeds and 1 cup salted roasted peanuts in a large bowl. Toss
  with a generous amount of dressing. Taste and adjust the seasoning.
  Chill for 30 minutes before serving.

  Recipe by Samin Nosrat

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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