Asian Dressing

If you’ve read more post than just this one, you know I LOVE Gena’s choosing raw website. Therefore I want to share her lovely Asian Dressing because I know you’ll thank me once it’s all ‘uncooked’ up in your fridge, or on your salad, or heck – served over some amazing kelp noodles, pasta, or veggies.

Creamy Asian Dressing (Makes 1 1/2 cup)


1 inch ginger (you can add a bit more if you love ginger, which I sure do!) 1

 cup olive or flax oil

2 tsp toasted sesame oil

Juice of 1 lime

3 tbsp mellow white miso (you can add a bit more of this one, too, if you like the saltiness)

6 dates, pitted (or 1/2 -3/4 cup of xylitol for low-glycemic)

2 tbsp tamari or nama shoyu

1/3 cup water (add more if you like the dressing looser)


Blend all ingredients on high till creamy and emulsified.

Lick the blender. You know you want to.