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Mulberry Matcha Sauce for blanched Kale Salad (Vegan, Gluten Free, Macrobiotic)

2-3 servings


2 teaspoons Carwari Mulberry Matcha

1 Tablespoon Carwari Extra Virgin Sesame Oil

1 teaspoon Carwari Tamari Soy Sauce

1 Tablespoon Carwari Brown Rice Vinegar

1 Tablespoon Minced Onion

1/2 teaspoon Sea Salt


1. Place all ingredients in a bow and mix well.

This recipe is provided by Ms Yasuko Ojima, the founder of MIrai Kitchen; the macrobiotic & vegan cooking school in Japan.

#Vegan #Glutenfree #Macrobiotic #Vegetables #Salad #Sauce #Dressing #sidedish

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