Miso Tahini Dressing

I have a confession to make. I've been reading about miso paste on the blogosphere for the past couple of years and I guess I was too intimidated to try it. I eventually picked some up at Whole Foods, placed it in my fridge, and there it sat for two months. Lucky for me, it lasts forever because I finally had the urge to try it out today! This dressing is creamy, slightly sweet and totally delicious! It's by far one the best dressings that I have ever made.

Miso Tahini Dressing
2 T miso paste
2 T tahini
2 T honey
2 T vegetable broth
1 T rice vinegar
1 t diced white onion

1. Place all ingredients in blender, blend until smooth.
2. Serve over your favorite salad. Also good as a dip for tofu. Or anything really.

Crunchy Asian Slaw (Gluten Free)

This is one of our favorite recipes...made a huge batch yesterday and then proceeded to eat it for lunch, dinner and then lunch again. I don't really recommend eating an entire head of cabbage in such a short period of time, but hey, it's hard to stop shoveling it into your face once you start. It's that good. 

Crunchy Asian Slaw
1 head of cabbage, shredded
4 carrots, shredded
1/4 c green onions, diced
1/4 c peanuts, chopped

Asian Dressing (adapted from Edible Perspective)
1/3 c toasted sesame oil
2 t honey
4 t tamari
2 T rice vinegar
2 T tahini
2 cloves garlic
2 T brown sugar

1. Place all dressing ingredients in food processor, process  until smooth. 
2. Mix dressing with slaw ingredients in large bowl. 
3. Top with additional green onions, peanuts and sriracha.  (optional)