Lovers of Hoison Sauce beware, this raw food version could become an addiction! Though you could quite easily slurp up this sauce, it is designed to go with Raw Chinese Vegetable Moo Shu Wraps. If you don't have dulse on hand, don't stress it. You can either omit it or substitute with a pinch of whatever type of seaweed you use in the Moo Shu.
Prep Time: 10 minutes
Soak Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 2 cups
- 1 cup raisins
- 1 1/4 cups water
- 2 cloves garlic
- 1 tablespoon cold-pressed sesame oil
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dulse flakes, optional
- 1 teaspoon unpasteurized barley miso
- 1 teaspoon stone-ground mustard
Soak the raisins in the water for up to an hour or until they are very mushy. Blend the raisins and the raisin soak water together with the remaining ingredients until smooth and saucy. Serve immediately or store in an airtight glass container in the refrigerator for up to a week.