Miso Salad Dressing
To my great surprise, my family loves this dressing. Surprised because they are often suspicious of anything they consider unusual. Our customary dressing is a classic vinaigrette. This dressing tastes light and refreshing and, because of the miso, strikes me as nutritious, too. It’s great with just about every type of salad green and makes a great sauce for meat, fish, and vegetables as well. Adapted from Chef Sho Kamio, Yoshi’s SF Restaurant.
Makes about 2 cups; about 67 calories per ounce
- 1 ounce piece peeled ginger (about 1 to 2 tablespoons minced)
- 3 fat garlic cloves
- 2.5 ounces peeled carrot, cooked
- 4 ounces (113 g) white or yellow miso
- 4 ounces (113 g) organic rice vinegar
- 4 ounces (113 g) water 5 ounces vegetable oil
- Freshly squeezed Meyer lemon juice (optional)
- Drop the ginger, garlic, and carrot in a food processor and process until very finely chopped. Add the miso, vinegar, and water and process again. With the machine running, add the oil in a slow, steady stream. Taste and add a squeeze of lemon juice if you like. Pour into a clean bottle and store in the refrigerator for about a week.
Using a food processor will save you lots of chopping. I use my mini processor.
Recipe can be halved but it goes with so many foods, you can easily use up the whole recipe in a week.
When I first started making this dressing, I used a raw carrot. But cooking it first—I microwave it until tender—increases the sweetness of the carrot and also makes a smoother dressing.
Brands of miso and rice vinegar vary in their perceived level of sweetness. Carrots do, too, so you may need to balance your dressing with the addition of a little freshly squeezed lemon or lime juice. Lately, I do this regularly, mostly because I think almost everything tastes better with a little squeeze of fresh lemon juice.
If, on the other hand, the dressing turns out a little too tart, try adding a touch of maple syrup, 1/4 teapoon at a time, to adjust the balance.
Instead of the carrot, add sugar or maple syrup to taste.