Miso Vinaigrette

This is a variation on my favourite salad dressing/rice noodle/sweet potato noodle dressing/vegetable dip or sauce. Versatile? Yes:

2 tbsp. green onions (white part only)
1 tbsp. miso (I use white, but every kind adds a different flavour to your dish)
2 tsp. tamari or soy sauce or fish sauce
1 tbsp. rice vinegar (or apple cider vinegar)
2 tbsp plain yogurt
1/2 tsp. garlic powder
1-2 tsp. sugar or honey
Freshly ground black pepper
2 tsp. olive oil

Optional: Rep Pepper flakes, celery, ginger, lemon juice, honey

Blend everything except the olive oil in a blender or food processor (or combine it in a small bowl or seal-able container as long as you don’t care about a smooth paste). Add the olive oil and blend again (or add it in a thin stream as you whisk the contents of the bowl. Shake the sealed container to blend).

This can be a very strong dressing, so add water to dilute if necessary, but it will be creamier if you add more of one of the ingredients listed above.

Problems:
Too acidic? Add more yogurt, olive oil or green onions.
Too sweet? Add more or anything except the sugar or honey.
Too salty? Add more of everything except the miso and tamari.

For noodle dressings, leave out the yogurt and oil. Or add sesame oil instead of olive oil. Also, you can use raw garlic as the noodles can handle the strength of the flavour. Maybe also crushed chiles, chile paste or chile sauce for heat.

This works so well with green salads and especially with mushrooms. I hope no one ever makes another ‘ranch dressing’ or ‘spinach dip’. Disgusting.