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2 tsp finely grated fresh ginger, or 2 tsp bottled chopped ginger
1/3 cup miso paste, preferably light in colour
1/3 cup orange juice
3 tbsp soy sauce
1 tbsp hot chili-garlic sauce
Finely grate ginger and place in a medium-size bowl. Whisk in miso, orange juice and soy and chili-garlic sauces. Dressing will be slightly lumpy. Taste and add more orange juice and salt and pepper, if you like.
Dressing will keep well, covered and refrigerated, up to 3 days. You will have to whisk each time before using. Great as a salad dressing, added to our Grilled Tofu Lettuce Wraps (also in the Recipe File) or as a barbecue baste for grilled chicken or fish.
Calories 17, Protein 0.9g, Carbohydrates 2.6g, Fat 0.4g, Fibre 0.5g, Sodium 407mg.
Miso is a soybean paste that looks similar to peanut butter. There are several varieties that come in different colours such as white, yellow, red and brown. The darker the colour, the stronger the taste. We prefer a lighter milder flavour. It's not as salty and produces a thick smooth dressing with an intriguing East-West taste.