Hemp-Miso Vinaigrette
Hemp Miso Vinaigrette
Nathan Congleton / TODAY
print recipe
Rating:
3.1818182 (11 rated)
Prep time:
Yield:
makes 2 cups

Hemp is versatile, nutritious and nutty in flavor. I love the flavor of miso since it adds a deep earthiness or "umami" flavor to recipes.

Technique tip: To emulsify any dressing, always begin with the acidic ingredients and slowly add the oil to blend into a creamy emulsion.

Swap option: You can use olive oil or canola oil instead of coconut oil, if you prefer. 

Ingredients

    • 1 tablespoon hemp paste
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon minced ginger
    • 2 teaspoons finely minced carrot
    • 1 teaspoon freshly squeezed lime juice
    • 1 teaspoon hemp seeds
    • 2 teaspoons organic white miso
    • 1/2 cup rice wine vinegar
    • 2 teaspoons organic honey
    • 1/2 teaspoon crushed red pepper flakes
    • 2 teaspoons toasted sesame oil
    • 1/3 cup organic coconut oil
    • Sea salt and freshly ground black pepper

Preparation

In a blender, add all ingredients except oils and blend until smooth.

With the blender running, slowly drizzle in the oils until they are fully emulsified. If the mixture is too thick, add a little water to thin it out.

Season with salt and pepper to taste.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Cricket hummus and other recipes with surprising health benefits

Play Video - 4:53