2 Teaspoons Red Miso
1 Teaspoon Dijon Mustard
1/4 Cup Rice Wine Vinegar
2 Tablespoons MTOO Sesame Oil
1/3 Cup MTOO Ultra Premium or Garlic Olive Oil
1 Cup Cherry Tomatoes
3 Cups Chopped In Thin Ribbons Napa Or Savoy Cabbage
1 Cup Arugula
1 Ear Corn
1 Avocado
Blend the Miso and Dijon mustard together and slowly add the rice wine vinegar blending as you go. Whisk in the Sesame oil and Grape Seed oil.
Chop the cabbage, slice cherry tomatoes in half, carefully cut corn off the cob and dice avocado. Mix all ingredients with dressing and serve.
4 Servings
