ginger miso dressing

This dressing is a fairly versatile sauce, but recently I've been craving this on top of kale, at least once a day. For some reason I only recently realized kale can be very delicious eaten raw just like salad greens, and this dressing has a very strong bite which can stand up to the robust earthy kale flavor. Just wash the kale, de-stem, and chop or rip into bite-sized pieces. I usually top it with quinoa and raw sunflower seeds or toasted cashews.

Serves 3-4

2 tablespoons white miso

2 tablespoons tahini

1/4 cup apple cider vinegar or rice vinegar

1 tablespoon curry powder

1 teaspoon agave or brown rice syrup

about 1/4 cup water

1" nub of ginger, peeled (1 tablespoon minced)

Vigorously stir together the miso, tahini, vinegar, curry powder, and agave. Stir in the water until the dressing reaches the desired consistency. Chop the ginger very finely or grate the peeled ginger nub with a citrus zester and then stir in. Alternatively, throw all the ingredients in a blender and pulse until smooth.