Umeboshi Dressing
Author: 
Prep time: 
Total time: 
Serves: 1 cup
 

Ready to serve

Ingredients
  • 125g rice vinegar
  • 110g light olive oil (not full flavoured)
  • 3 pickled umeboshi plums (pitted), or 2 level tbls umeboshi paste
  • 1 tbls honey
  • ½ tsp freshly ground pepper
  • Sea salt flakes as needed
Instructions
  1. Place all ingredients, except salt, into TM bowl and blend 10 seconds / speed 8
  2. Scrape around bowl, ensuring to get to the base to move any honey that may have settled there and blend again 10 seconds / speed 8
  3. Taste and add a little sea salt if needed ... if adding salt blend 10 seconds / speed 3 to combine
  4. Store in a glass jar in the fridge where it will keep for at least a week, if not longer
  5. If there is any separation during this time, simply stir the dressing before using
Notes
Umeboshi can be found at Japanese stores, but I have also found them at some health food stores … it can be bought as dried plums but also a paste made simply from the plums … my preference is for the plums but I have tested this recipe using  both so get your hands on whatever you can
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/umeboshi-dressing/