Danny Kim
The active cultures in kimchi and miso may also provide your body with an immunity boost. This recipe can also easily be halved.
Recipe information
Yield
Makes about 2 cups
Ingredients
6
tablespoons kimchi, coarsely chopped
4
tablespoons white miso
½
cup silken tofu
½
cup vegetable oil or grapeseed oil
1
tablespoon rice vinegar
Kosher salt
Need to make a substitution?
Preparation
Step 1
Combine kimchi, miso, tofu, oil, and vinegar in a blender and purée until very smooth; season with salt. Refrigerate until ready to use. Dressing may thicken as it sits; before serving, thin with water as desired.
Step 2
Do Ahead: Dressing can be made 4 days ahead; store in an airtight container and chill.
Nutrition Per Serving
Calories (kcal) 150 Fat (g) 15 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 400