Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
Yield: 3/4 cup
Active Time: 10 minutes
Total Time: 10 minutes
- 1/4 cup sweet white miso, (see Ingredient notes)
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice vinegar
- 1 teaspoon mirin, (optional)
- Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.
- Ingredient Notes: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
- Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.
Nutrition Per tablespoon:
53 calories; 5 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 135 mg sodium; 13 mg potassium.
Exchanges: 1 fat (mono)