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


2-3 servings

Ingredients

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

Method

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