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Title: Creamy Sesame-Ginger Dressing
Categories: Citrus, Vegetables, Chilies, Herbs
Yield: 1 1/2 cups

1/4 c Fresh squeezed lemon juice;
- more as needed
1/4 c Seasoned rice vinegar; more
As needed
5 tb White miso
2 tb Honey
2 ts Toasted sesame oil
6 cl Garlic; thin sliced
1 Piece (3") fresh ginger;
- peeled, thin sliced
1 Fresh jalapeno; stemmed,
- seeded, sliced
1/2 c Neutral oil
Salt

In a liquid measuring cup or wide-mouth jar, combine the
lemon juice, vinegar, miso, honey, sesame oil, garlic,
ginger and chile, and use an immersion blender to blend
until smooth. With the immersion blender running, add
the neutral oil in a thin stream. (Alternatively, you
can use a countertop blender.) Taste and adjust with
salt, lemon juice and vinegar as needed.

Cover and refrigerate remaining dressing for up to 1
week.

TIP: To make a crunchy cabbage slaw, combine 1/2 head
thinly sliced cabbage, 2 coarsely grated carrots, 1/4
cup finely chopped cilantro, 2 scallions thinly sliced
on sharp bias, 3 tablespoons toasted sesame seeds and 1
cup salted roasted peanuts in a large bowl. Toss with a
generous amount of dressing. Taste and adjust the
seasoning. Chill for 30 minutes before serving.

By: Samin Nosrat

Yield: 1 1/2 cups

RECIPE FROM: https://cooking.nytimes.com

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