I’ve got a few ingredients that I consistently put into salad dressings because they so consistently aid in the creation of magical concoctions. One of those is Miso. Another one is Mustard. This Raw Miso Tahini Mustard Dressing has both!!!
Miso Mustard Dressing with a Kale Jicama Salad
Using young coconut meat as a base is another technique I like to use frequently in my salad dressings. If you want to get a deep, balanced flavor it’s imperative to have a nice fat base. Young Coconut Meat (as long as it’s not too young and watery) works perfectly in this respect. Avocado is another great ingredient to use in this capacity. And so is Durian!!!
The other key components of a balanced recipe are aromatics (herbs, strong flavors like ginger, turmeric, mustard, etc.), salts and sours. One of the reasons mustard dressings are so awesome is because most mustards will tick off two of those boxes (aromatics & sours).
This recipe isn’t completely raw because Miso isn’t raw. Well, I’ve seen raw miso, but I’m not sure it was an entirely accurate label. In fact I’m pretty sure it wasn’t. Miso is made by fermenting cooked soybeans/rice/wheat (or a combination of them) and other legumes/grains. Miso is still incredibly healthy, and tastes amazing. So I use it, and I see plenty of other Raw Food Chefs do so as well. According to Gabriel Cousens, eating 80 percent raw is enough to get the full benefits of the cuisine, so any dish that is at least 80 percent raw is kosher. Not literally kosher, but good to go 😉
Lastly, Dijon Mustard, if bought in the store, is probably not going to be raw. However, it can be easily made raw 🙂 I used this recipe from Healthy Bliss, and have a super hot dijon mustard recipe of my own that I’m going to post soon that I have used in a bunch of recipes that will also be up on the site soon. Including more Mustard Dressings 🙂[amd-zlrecipe-recipe:64]
Makes about 1.5 cups of Raw Miso Mustard Dressing.