Miso-Ginger Dressing
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1rounded tablespoon white or yellow miso
- 2tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice
- ½teaspoon grated fresh ginger
- 1small garlic clove; pressed, minced or put through a press
- Pinch of cayenne
- 2tablespoons dark sesame oil
- 2tablespoons peanut oil or grapeseed oil
- 2tablespoons plain low-fat yogurt
Nutritional analysis per serving (1.3333333333333333 servings)
410 calories; 42 grams fat; 7 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 15 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
- Step 2
Toss with the salad of your choice.
- Advance preparation: This will keep for a week in the refrigerator.
Private Notes
Comments
Instead of miso, you could try peanut butter or sesame paste. Toss sauce with chilled noodles with julienned cucumber and carrots also. It's then Chinese cold noodle dish.
this was so delicious. i tweaked it a bit though. i used Mirin instead of rice vinegar. I thought the sweetness of the mirin really blended nicely with the miso. i ommited the peanut/grape seed oil, cayenne and yogurt. I didnt have lime on hand, but i bet it would have been great with lime. so basically, minced garlic, grated ginger, toasted sesame oil, mirin, and white miso. I tossed it with Soba noodles. next time ill add some green onion, roasted peanuts, and definitly some fresh lime juice
An excellent and easy vinaigrette that we actually prefer WITHOUT the yogurt (which makes it a bit too heavy). To balance the tang of vinegar and citrus we add a splash of mirin and a squeeze of honey.
Doubled the miso
be careful with what miso paste you use. for instance Shiro is very salty. vs JT's white miso which is not salty at all
Definitely had to adjust seasonings. I would swap the yogurt for tahini next time. I also added a 1/2 tsp fish sauce, a splash of mirin, a tbsp of honey (non negotiable) and a dash of hondashi for some umami.
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