in five: miso dressing in a snap


A few months back I bought a tub of white miso paste from my local organics store and have used it a few times for fish marinades, which have been really great. My most recent miso experiment has been to make salad dressing with it, and I think I’ve hit the jackpot with my ingredients! I came up with a flavorful blend of ginger, garlic, and miso that has made my winter salads very happy. Try it for yourself!
Note: this dressing is fairly thick, and works best on hardier lettuces or cabbage. Probably also tasty as a marinade for grilled eggplants or sweet potatoes.

• 1/2 cup rice vinegar
• 2 1/2 tablespoons white or yellow miso
• 1-2 large garlic cloves, peeled
• 1 tablespoon sugar
• 2 teaspoons chopped fresh ginger
• 2/3 cup olive oil

Shred ginger and garlic on a Microplane and put into hand blender cup, or small food processor. Purée with vinegar, miso, and sugar. With hand blender or processor running, gradually pour in olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper. – Rebecca F.

Photo credit: Rebecca Firlik

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Megan B.

I bet this would be a great dip for crudite, too — and WAY healthier than ranch dressing or onion dip!

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