Miso Salad Dressing
Miso Salad DressingThis miso salad dressing is lick-your-fingers good. I particularly like it in a spinach salad with a variety of fruits and either almonds or walnuts. In the summer I use strawberries, green onions and almonds and in the winter it is delicious with Korean pears, Fuyu persimmons, pomegranates and walnuts. This miso salad dressing is also delicious drizzled on roasted vegetables like broccoli, asparagus and carrots.
What Type of Miso?Miso is a paste made from fermented soy beans, and in some cases, rice, barley or soy. It comes in a variety of types.
White MisoWhite, shiro miso, (which is really a beige/yellow color) is the mildest, sweetest and least salty. It is fermented for the shortest amount of time. I prefer white miso for this salad dressing, but yellow miso can be substituted.
Yellow MisoYellow miso, or shinshu miso, is a little stronger and more pungent.
Red MisoRed, or aka miso, is the strongest, saltiest and most pungent and is fermented the longest.
Why is Miso Healthy?Miso is a fermented product that is low in calories, rich in nutrients and antioxidants and contains probiotics that are good for your gut health. It is important to buy unpasteurized miso, so that the gut-healthy microbes are not killed off in the pasteurization process. Cold Mountain makes unpasteurized miso and is readily available in many grocery stores.
Miso Salad Dressing
- 1 – 2” peeled piece of ginger
- 5 cloves garlic, peeled
- 3 T white miso
- 1/2 c rice vinegar
- 1/4 c soy sauce
- 1/4 c fresh orange juice
- 1 T honey
- 2 t toasted sesame seed oil
- 2 t hot Chinese chili oil (more if you like heat)
- 3/4 cup good olive oil (not light)
- In a food processor, blender or Cuisinart Mini-Prep, finely mince the ginger and garlic. Add the miso, rice vinegar, soy sauce, orange juice, toasted sesame seed and hot chili oil. Add the olive oil and whirl until well blended. Taste and adjust seasonings.
- Refrigerate until ready to use. Can be stored for a week in the fridge.