Ume Miso Dressing

• servings: 2 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

3 Tbsp Homemade Ume Miso (follow my recipe for Ume Miso)

1 Tbsp rice vinegar (unseasoned)

1 Tbsp neutral oil

1 tsp toasted white sesame seeds

Directions

Gather all the ingredients.

In a jar (or a small bowl), combine 3 Tbsp Homemade Ume Miso, 1 Tbsp rice vinegar (unseasoned), 1 Tbsp neutral oil, and 1 tsp toasted white sesame seeds.

Shake the jar well (or whisk well) and drizzle over your prepared salad. Here, I have iceberg lettuce, julienned carrot, cucumber, and tomato wedges.

To Store

You can keep the dressing in an airtight container for up to 2 weeks.

Nutrition

• Serving Size: 1 oz
• Calories: 104 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Sodium: 347 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 1 g