This is my favourite salad dressing. It works really well with crunchy vegetables – like carrots, cabbage and cucumber; but I also like it as a dressing for pulses.
Here I’ve added it to cooked carlin peas (which are similar to chickpeas, but with a nuttier taste) and served it with kuku, a herby egg dish from Iran. A perfect, healthy lunch!
Follow the link for details on how to make 10 day miso
Miso and Sesame Dressing
- 1 tbsp tahini
- 2 tbsp mayonnaise
- 1 tsp 10 day miso
- 1/2 clove garlic crushed
- 1/2 tsp cider vinegar
- 1/2 tsp sugar
- Mix all the ingredients together in a bowl
- Drizzle on your favourite salad.