Miso Ginger Salad Dressing

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I’ve been meaning to post this recipe for a while. I discovered it, somehow, through NPR and I’ve been waiting to share it until we get closer to true salad season. By that, I mean the time of year when you can eat lettuce and other vegetables that haven’t traveled thousands of miles to get to your kitchen. We’re getting there, although the local salad fixings are still somewhat limited around here.

I have been trying some different dressings lately. I really enjoyed Ashely’s creme fraiche vinaigrette. But I was especially pleased to find this recipe for a carrot, ginger, miso dressing. This dressing is a very close replica of the delicious ginger dressing that I have enjoyed several times at a Japanese restaurant. I’ve also been wanting to incorporate fermented soy bean paste (miso is really good for you) into more meals.

At the restaurant, this dressing was always a little mysterious, differently textured than a thin vinaigrette or a viscous creamy dressing, but it has an amazing flavor. It certainly dresses up a salad, the miso adds a saltiness, the ginger is a bit spicy and the carrot is another layer of vegetable. When your salad is made from freshly picked vegetables, you might not need anything additional flavors, but this dressing could transform a bunch of greens into a salad in no time.

Miso Ginger Salad Dressing
Adapted from this NPR recipe
Miso can be found in natural foods stores (and probably regular grocery stores, too) the lighter the color, the more mild the flavor. It keeps in the fridge for a long time, but don’t be afraid to try it out! The recipe calls for white miso, but I had red miso, so that is what I used. I usually thin the dressing with some water to make it more pourable.

1 medium sized carrot, peeled and diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh ginger, peeled and finely chopped
2 tablespoons white miso
Water, optional

Place all ingredients in a food processor. Blend until smooth. Add small amounts of water to thin the dressing to the desired consistency. Keeps, refrigerated for several days.

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4 Comments

  1. Brita

    June 4, 2011 at 3:36 pm

    Hi Anna! This dressing recipe reminds me a lot of one posted by a friend of my sister's who now lives in Maine: http://sawcebox.blogspot.com/2011/03/how-to-like-salad.html

    I tried her version and loved it!
    Hope all is well.

  2. El

    June 5, 2011 at 2:12 pm

    This looks really delicious. Thanks for sharing.

  3. Emily

    June 15, 2011 at 1:52 am

    Hi Anna!

    What is miso? The dressing looks and sounds amazing, and if it's gluten free, I want to try it!

    Your planter boxes & pots are super cute. I know what you mean about feeling surprised at how much fun you can have planting the seeds, tending to them, watching them grow. My boss at the flower shop told me that putting your hands in soil has been scientifically proven to release endorphins (which make you feel good). Cool, huh?

    Happy gardening!

  4. Anna

    June 16, 2011 at 4:39 pm

    Emily,
    Miso is a fermented soybean paste. It has live cultures which are what cause it to ferment and are also good for you!

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