Ken Kimes of New Natives Microgreens calls this his favorite dressing—made by his wife, Sandra. With its sweet and mellow miso base and bright balance of rice vinegar and sweet rice syrup, this creamy dressing is a natural companion to the couple’s signature microgreens mix. Light, nutty, and deeply flavorful, it’s a versatile dressing that elevates even the simplest greens.
INGREDIENTS:
1/4 cup canola oil
1/4 cup water
1/4 cup sweet white miso
1 1/2 tablespoons brown rice vinegar
2 teaspoons rice syrup
1 rounded tablespoon chopped onion
1/4 teaspoon dry mustard powder
METHOD:
Combine all ingredients in a blender. Blend on medium speed until the dressing is smooth and creamy.
Taste and adjust the seasoning—add a splash more vinegar for brightness or a touch more syrup for sweetness, if desired.
Transfer to a glass jar and refrigerate until ready to use. Shake or stir before serving.
SERVING SUGGESTIONS:
- Drizzle over New Natives’ microgreens mix or fresh salad greens.
- Use as a dipping sauce for raw vegetables or steamed asparagus.
- Toss with cold soba noodles and shredded carrots for a light summer meal.
- Spoon over grilled tofu or roasted vegetables for a savory glaze.
YIELD: About 1 cup (approximately 4 servings)
