This dressing evolved from a sauce that is excellent on tofu or as a dip with crudités to which I have linked below. I first served it with butter lettuce but I think it would be much better with a heartier green such a kale or even as a dressing for grated carrots. I would probably sprinkle the salad with seeds as well for the crunch and the "hommage" to the almonds in the dressing.
Makes about 1 cup.
1/2 cup almond butter
2 Tbsps miso
1 Tbsp honey
1 tsp fresh ground ginger
1/2 tsp turmeric powder
1 tsp sesame oil
1/3 cup rice wine vinegar
1/3 cup olive oil
Place all ingredients in a bowl. Whisk well to incorporate the miso and the almond butter. Adjust seasonings; you may want more vinegar (or add more oil if you feel the sauce is too vinegary). I used red miso but if you decide to use white miso instead, decrease the amount of honey that you use and season with salt.
The dressing will be quite thick which works well with grated carrots, or kale, or cabbage salads. For use with a lettuce salad, I suggest thinning the dressing to the desired consistency with water. The dressing is very robust and it can take it (but not too much water or the flavor will be overly diluted). Set some aside and make the roasted and charred broccoli recipe, here or simply drizzle some over cold tofu and enjoy.
Original recipe here.
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