sharing raw, vegan recipes and advice
A spicy Japanese inspired vinaigrette that can be used for salad or as a dipping sauce for spring rolls or sushi
1 tablespoon wasabi powder
2 teaspoon ground mustard
1 tablespoon miso
1 tablespoon agave
3 scallions, diced
1 tablespoon apple cider vinegar
½ cup water
1 tablespoon raw sesame oil
Blend all ingredients together except scallions. Stir scallions in afterward. If you do not have a blender you can whisk everything together and achieve similar results. I like this dressing tossed with a salad of napa cabbage, watercress, bean sprouts, carrots, mint, cilantro and nori.
