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
⅓
cup sliced chives
1½
teaspoons grated peeled ginger
1
teaspoon ground coriander
Kosher salt, freshly ground pepper
Need to make a substitution?
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.
Step 2
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.