Umeboshi Dressing
[cap id="attachment_6135" align="aligncenter" width="300"]Ready to serve[/cap]
Servings: 1 cup
Ingredients
- 125 g rice vinegar
- 110 g 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
- Place all ingredients, except salt, into TM bowl and blend 10 seconds / speed 8
- 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
- Taste and add a little sea salt if needed ... if adding salt blend 10 seconds / speed 3 to combine
- Store in a glass jar in the fridge where it will keep for at least a week, if not longer
- 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