I made this vinaigrette a couple weeks ago with organic basil for my Green Lentil Salad (not on the blog…yet) and it was amazing and so flavorful. So this week I was craving my favorite soup, The Soup (on the blog) and because that recipe is heavy in Asian flavors I thought why not try this dressing with cilantro?! I know that people either love cilantro or hate cilantro, so feel free to use basil or parsley. But for me this vinaigrette was spot on for my salads this week for lunches. I also thing this recipe would be great as a veggie dip, for you your kids or your picky significant other. Enjoy!
-Cilantro Miso Vinaigrette-
1/4 c. miso paste (I used Westbrae Natural Organic Mellow White Miso)
1/4 c. olive oil
1/4 c. apple cider vinegar
1 1/2 T. water
2 T. brown rice syrup (you could use honey or agave)
1/4 c. chopped green onions
1/4 c. cilantro leaves
1. In a food processor or blender, blend the miso, olive oil, apple cider vinegar, water and brown rice syrup until well blended.
2. Add the chopped green onions and cilantro and pulse lightly to blend.
3. Pour into container with tight fitting lid and refrigerate for just a few hours for flavors to develop.
*Miso: Contains living enzymes that aid in digestion and help maintain healthy gut flora. Miso is a rich source of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down the bad. Miso is a living food that gives recipes a salty, rich flavor. Good quality miso will be in the refrigerated section. NEVER bring miso to a boil as doing so destroys it’s living enzymes. (Information provided by: Terri Walters, author of ‘Clean Food’ cookbook)
*Cilantro: Helps eliminate the heavy metal build up of mercury and lead from the bones and tissues in the body.