Photo by Alaina Sullivan
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
Recipe information
Yield
Makes about 1 cup
Ingredients
3 tablespoons white miso
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons olive oil
4 teaspoons tahini
1 tablespoon apple cider vinegar
1 tablespoon honey, preferably raw
2 cups cilantro leaves with tender stems
1/3 cup sliced chives
1 1/2 teaspoons grated peeled ginger
1 teaspoon ground coriander
Kosher salt, freshly ground pepper
Preparation
Step 1
Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.
Do Ahead
Step 2
Sauce can be made 3 days ahead. Cover and chill.
Recipe notes
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