From the kitchen
Tangy Poppyseed Dressing
Rice milk shaken with apple cider vinegar, honey, poppyseeds, and a touch of mustard.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 3/4 cup Rice Milk
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Honey
- 1 tbsp Poppy Seeds
- 1 tsp Dijon Mustard
- Salt, to taste
Method
- Combine the rice milk, apple cider vinegar, honey, poppy seeds, and Dijon in a jar with a tight-fitting lid.
- Shake vigorously until fully combined.
- Season with salt to taste.
- Refrigerate at least 20 minutes before using to let the flavors meld.
- Shake again before serving; use within 5 days.
Kitchen note
Rice milk's heat and acid stability means this dressing can also be gently warmed for a wilted salad application without any risk of the vinegar causing it to curdle, unlike most other plant milks.
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