Ingredients
¼ cup kimchi (of choice, roughly chopped (See Chef’s Notes))
2 tbsp organic miso (mellow white or chickpea, plus 1 tsp)
¼ cup hemp seeds (hulled)
2 tbsp tahini
1 tbsp organic rice vinegar
½ cup water
¼ cup cilantro (roughly chopped (optional))
Directions
1
Add all ingredients to a blender or food processor and blend until creamy.
2
Taste for additional flavors of choice (more rice vinegar for tang, more miso for umami, more cilantro for earthy).
3
Note, if you don’t want to use cilantro, that’s totally fine! The dressing is great without it, too.
Chef's Notes
Substitutions
Instead of hemp seeds, try silken tofu or raw sunflower seeds.
Try apple cider vinegar in place of rice vinegar.
Kimchi
For the kimchi, use any brand you enjoy or make your own (see Companion Recipes below).
To ensure the kimchi contains healthy live bacteria, look for “live cultures” or “probiotics” or “unpasteurized” on the label.
Storage
Store kimchi miso dressing leftovers in an airtight container or mason jar for up to 7 days.
Ingredients
¼ cup kimchi (of choice, roughly chopped (See Chef’s Notes))
2 tbsp organic miso (mellow white or chickpea, plus 1 tsp)
¼ cup hemp seeds (hulled)
2 tbsp tahini
1 tbsp organic rice vinegar
½ cup water
¼ cup cilantro (roughly chopped (optional))
