This is a creamy version of THIS RECIPE.
It came about when I was experimenting with making different sweet and savoury nut butters and came up with the utterly delicious Miso Lime & Chilli Cashew Butter. And I worked out that if I thinned it out with extra lime juice it makes the most delicious salad dressing!
In fact, the dressing is so utterly (UTTERLY!) delicious I always seem to need to make two batches!
1/2 a small-medium Chinese Cabbage, finely sliced
1 large carrot grated or chopped into matchsticks
2 green onions, sliced
1 white onion, finely sliced
1 red capsicum, julienned (sliced into thin strips)
1 tablespoon black or white sesame seeds for garnish
1 cup cashews, soaked for 20-30 minutes
1 teaspoon lite soy sauce or tamari
Juice of 3 limes
1 red chilli, finely sliced
1 clove garlic, crushed
1 teaspoon sesame oil
1 tablespoon mirin
2 tablespoons miso paste
2 teaspoons grated fresh ginger (about a 2cm slice, peeled and grated. Using a ginger grater gives a wonderful fine texture)
1/2 cup water (or a little more of the dressing is too thick)
Creamy Miso Lime "Mayo"
Place all ingredients in a Vitamix or other high speed blender and blend on high until well combined. I use the small S30 for this, or you could use a nutribullet.
Place all ingredients except sesame seeds into a large bowl.
Add dressing and toss well to combine.
The thicker the dressing the longer you will need to spend tossing through the dressing to combine it. Trust me, the effort is well worth it!!!