This salad dressing is a great dressing to have on standby. Of course, it is perfect as a salad dressing, but it can also be used as a stir fry sauce or drizzled over anything that needs a punch of flavor.
| Serving Size | 1/4 cup |
| Prep Time | 10 minutes |
| Total Time | 10 minutes |
Notes
Top Tip: For a hassle-free lunch for work, bring to work on Monday a double quantity of this salad dressing, bags of salad already prepared, some divided up cans of lentils, some cooked brown rice or quinoa, and perhaps some avocados or seeds and just assemble at lunchtime.
Know your ingredients: Medjool dates are large, gooey, sticky, and soft and are usually on the more expensive side. Other cheaper dates can be substituted for Medjools, but allow them longer to soak and use 2 smaller dates for 1 larger one. They might not be as sticky as medjools, for cheesecake bases, for example.
Know your ingredients: Miso is a fermented soybean paste. Traditionally used in Japanese cuisine, it has a wonderfully savory and deep flavor. Vegans add it to marinades, dressings, and even when making vegan cheeses. Look for it in the Asian food section of your supermarket, online, or in an Asian grocer.
Ingredients
- 2 medjool dates soaked in hot water for 10 minutes
- ½ cup water
- 2 tablespoons of miso (optional)
- ¼ cup peanut butter
- (1 inch) 2 cm of ginger peeled
- 1 clove garlic
Instructions
- Blend up all the ingredients. Add more water for a runnier consistency and pour over a hearty salad.
