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Gina @ The Passionate Pantry

Umeboshi Dressing

[cap id="attachment_6135" align="aligncenter" width="300"]Ready to serve[/cap]
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Ingredients Method Notes

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

Method
 

  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