Miso Mustard Dressing

This sweet and tangy dressing is lovely on a salad of chopped kale, grated red cabbage, thin carrot sticks, toasted sesame seeds and chopped up nori. It also works really well drizzled over steamed veggies. 

This recipe makes a generous jar of the dressing that can be stored in the fridge for at least one week, ready to take veggies to a new level!

Ingredients

  • 2 tbsp white (shiro) miso
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey
  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • Juice of half an orange

Method

  • Place all the ingredients in a bowl and whisk until combined.
  • Transfer to a jar and refrigerate.

Nutritional Information

Per Serving (recipe serves 6)

785.3kJ
Energy
(187.7Cal)
0.8g
Protein
18.7g
Fat
5.3g
Carbs