Kimchi Miso Dressing

salad dressing kimchi miso food lover's cleanse 2015 healthy

Sara Dickerman

Makes about 2 cups

Source

Ingredients

6 tablespoons kimchi, coarsely chopped

4 tablespoons white miso

½ cup silken tofu

½ cup vegetable oil or grapeseed oil

1 tablespoon rice vinegar

Kosher salt

Method

Combine kimchi, miso, tofu, oil, and vinegar in a blender and purée until very smooth; season with salt. Refrigerate until ready to use. Dressing may thicken as it sits; before serving, thin with water as desired.

Do Ahead: Dressing can be made 4 days ahead; store in an airtight container and chill.